Spiced Lamb Chops and Smashed Peas

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Photo by Ngoc Minh Ngo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 444 calories
    • Calories 33 calories from fat
    • Fat 16 g
    • Sat Fat 4 g
    • Cholesterol 87 mg
    • Sodium 794 mg
    • Protein 36 g
    • Carbohydrate 37 g
    • Sugar 6 g
    • Fiber 7 g
  • April 2008

Ingredients

  1. Check 8 lamb chops (about 2 pounds)
  2. Check 1teaspoon curry powder
  3. Check kosher salt and black pepper
  4. Check 2tablespoons olive oil
  5. Check 4 shallots, chopped
  6. Check 3cups frozen peas, thawed
  7. Check 2teaspoons fresh lemon juice
  8. Check 1tablespoon chopped fresh mint
  9. Check 2 pieces pita bread, torn into quarters and toasted

Directions

  1. Heat oven to 400° F. Season the chops with the curry powder and ¾ teaspoon each salt and pepper.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, brown the chops, about 2 minutes per side.
  3. Transfer the chops to a baking sheet and roast to the desired doneness, 4 to 6 minutes for medium-rare.
  4. Wipe out the skillet and heat the remaining oil over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.
  5. Add the peas and gently smash with a fork or potato masher. Cook until heated through, about 2 minutes.
  6. Stir in the lemon juice, mint, and ¼ teaspoon each salt and pepper. Serve with the lamb and pita bread.