Peas and lamb are a natural pairing. Here pan-roasted lamb chops are served with mashed peas seasoned with mint. Serve with bulgur tossed with chopped scallion greens, a drizzle of olive oil and a splash of lemon juice.
4 servings, 2 lamb chops & 1/3 cup peas each
Active Time: 30 minutes |
Total Time: 30 minutes
4 teaspoons extra-virgin olive oil, divided
3 large cloves garlic, chopped
2 cups frozen peas (12 ounces), thawed
3/4 cup water, plus more as needed
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
8 lamb loin chops (1 1/2-2 pounds total), trimmed
1 tablespoon chopped fresh mint
Preheat oven to 375°F.
Heat 2 teaspoons oil in a medium saucepan over medium heat. Add garlic and cook, stirring, until fragrant and slightly softened, about 1 minute. Stir in peas, 3/4 cup water and 1/4 teaspoon salt. Bring to a boil. Reduce heat to medium, cover and cook for 5 minutes. Remove from heat.
Sprinkle the remaining 1/2 teaspoon salt and pepper on both sides of lamb chops. Heat the remaining 2 teaspoons oil in a large, ovenproof, nonstick skillet over medium-high heat. Add the chops and cook until browned on one side, 1 1/2 to 2 minutes. Turn them over and transfer the pan to the oven.
Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 12 minutes, depending on thickness.
Meanwhile, transfer the pea mixture to a blender or food processor. Add mint; pulse until coarsely pureed, adding additional water a tablespoon at a time for desired consistency and scraping down the sides as needed.
Serve the lamb with the pea puree.
Per serving :
12 g Fat;
3 g Sat;
7 g Mono;
68 mg Cholesterol;
13 g Carbohydrates;
26 g Protein;
4 g Fiber;
590 mg Sodium;
419 mg Potassium