Spiced Lamb Chops and Smashed Peas
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
Ingredients
- 8 lamb chops (about 2 pounds)
- 1 teaspoon curry powder
- kosher salt and black pepper
- 2 tablespoons olive oil
- 4 shallots, chopped
- 3 cups frozen peas, thawed
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh mint
- 2 pieces pita bread, torn into quarters and toasted
Directions
- Heat oven to 400° F. Season the chops with the curry powder and ¾ teaspoon each salt and pepper.
- 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.
- Transfer the chops to a baking sheet and roast to the desired doneness, 4 to 6 minutes for medium-rare.
- 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.
- Add the peas and gently smash with a fork or potato masher. Cook until heated through, about 2 minutes.
- Stir in the lemon juice, mint, and ¼ teaspoon each salt and pepper. Serve with the lamb and pita bread.
Nutritional Information
- Per Serving
- Calories 444Calories From Fat 33%
- Fat 16g
- Sat Fat 4g
- Cholesterol 87mg
- Sodium 794mg
- Protein 36g
- Carbohydrate 37g
- Fiber 7g
- Sugar 6g
What does this mean? See Nutrition 101.
Quick Tip
Any kind of lamb chop―rib (shown), loin, or shoulder―will work in this recipe. If you opt for the larger shoulder chops, plan
on only one per person.
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