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Credit: Ngoc Minh Ngo

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Season the chops with the curry powder and ¾ teaspoon each salt and pepper.

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  • 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.

Nutrition Facts

444 calories; fat 16g; saturated fat 4g; calories from fat 33%; cholesterol 87mg; sodium 794mg; protein 36g; carbohydrates 37g; fiber 7g; sugars 6g.
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