Lamb Chops with Mashed Peas & Mint

2 Reviews
From: EatingWell Magazine November/December 2012

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.

Ingredients 4 servings

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  • 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

Preparation

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  • Ready In

  1. Preheat oven to 375 °F.
  2. 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.
  3. 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.
  4. Roast until an instant-read thermometer inserted horizontally into a chop registers 135 °F for medium-rare, 8 to 12 minutes, depending on thickness.
  5. 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.
  6. Serve the lamb with the pea puree.

Nutrition information

  • Serving size: 2 lamb chops & 1/3 cup peas
  • Per serving: 252 calories; 11 g fat(3 g sat); 4 g fiber; 13 g carbohydrates; 24 g protein; 62 mcg folate; 62 mg cholesterol; 4 g sugars; 0 g added sugars; 1810 IU vitamin A; 16 mg vitamin C; 41 mg calcium; 3 mg iron; 584 mg sodium; 394 mg potassium
  • Nutrition Bonus: Vitamin A (37% daily value), Vitamin C (27% dv). Zinc (25% dv), Iron (17% dv), Folate (16% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3 lean meat, 1 fat

Reviews 2

March 25, 2014
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By: HealthyGEO
Delicious meat dish! I followed this pretty much exactly, even served with bulgar wheat and chives. Was delicious! I mashed the peas with a potato masher. Easy enough to do without having to wash the food processor! I also used dried mint as I couldn't find fresh. Worked great! Lamb in the oven after 8 minutes was perfection. Pros: Easy and healthy
January 21, 2014
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By: Linda
Tasty! Being Australian, we eat lots of lamb! So alternative ways to cook chops (instead of the usual BBQ) is great. I used some Greek Lamb seasoning sprinkled on what we call 3/4 chops (trimmed of fat), and I didn't bother pan frying first, they brown nicely enough in the oven. I also really dislike frozen peas, and as fresh peas are in season now I used these instead, it only takes a few minutes to pod them! My husband loves these 'Mushy Peas!'. Also, if you do not have enough fresh peas, try adding carrots or other vegetables. Makes a great veggie mash. Pros: Great way to cook lamb chops, satisfying taste Cons: frozen peas. bleech.