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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.

Source: EatingWell Magazine, November/December 2012




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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 degrees 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.

Nutrition Facts

2 lamb chops & 1/3 cup peas
252 calories; protein 24.1g; carbohydrates 12.6g; dietary fiber 4g; sugars 4.3g; fat 11.3g; saturated fat 3g; cholesterol 61.5mg; vitamin a iu 1809.8IU; vitamin c 16.2mg; folate 62.2mcg; calcium 40.8mg; iron 2.8mg; magnesium 42.7mg; potassium 393.6mg; sodium 584.5mg; thiamin 0.3mg.

1 starch, 3 lean meat, 1 fat