Lamb Chops with Mashed Peas & Mint

Lamb Chops with Mashed Peas & Mint

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.

From EatingWell: November/December 2012
Yield: 4 servings, 2 lamb chops & 1/3 cup peas each
Active Time: 30
Total Time: 30

Ingredients

  1. 4 teaspoons extra-virgin olive oil, divided
  2. 3 large cloves garlic, chopped
  3. 2 cups frozen peas (12 ounces), thawed
  4. 3/4 cup water, plus more as needed
  5. 3/4 teaspoon salt, divided
  6. 1/2 teaspoon freshly ground pepper
  7. 8 lamb loin chops (1 1/2-2 pounds total), trimmed
  8. 1 tablespoon chopped fresh mint

Preparation

  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

Nutrition Per Serving: 267 calories; 12 g fat (3 g sat, 7 g mono); 68 mg cholesterol; 13 g carbohydrates; 26 g protein; 4 g fiber; 590 mg sodium; 419 mg potassium.

Nutrition Bonus: Vitamin A (37% daily value), Vitamin C (27% dv). Zinc (25% dv), Iron (17% dv), Folate (16% dv)

1 Carbohydrate Serving

Exchanges: 1 starch, 3 lean meat, 1 fat