Lemon Mint Lamb Chops with Pea Purée

The best spring lamb recipe

Succulent and meaty yet surprisingly lean, lamb chops are the star of a spring meal.  Sweet and tangy with a salty bite from Greek feta, this veggie accompaniment is an exciting reminder of the change in season. Serve this classic duo alongside some simply steamed asparagus for elegant, fuss-free entertaining.

photo credit: ashley capp

Servings	Prep Time	Cook Time
4	15minutes	10minutes

Servings	Prep Time
4	15minutes

Cook Time

10minutes

• Course Dinner
• Cuisine Meats

Ingredients

• Lamb Chops
• 2 tbsp extra virgin olive oil
• 2 tsp extra virgin olive oil
• 1 tsp lemon zest
• fresh juice of 1/2 lemon
• 2 cloves garlic
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp pepper
• 2 tbsp fresh mint chopped
• 8 lamb loin chops trimmed of excess fat
• Pea Purée
• 1 tsp extra virgin olive oil
• 1 small clove garlic finely minced
• 1 small shallot finely minced
• 1/2 cup sodium-reduced vegetable stock
• 1/2 tsp fresh mint chopped
• 1 tsp lemon zest
• 2 tbsp 4 % plain Greek yogurt
• salt and pepper to taste
• 2 tbsp Greek feta cheese
• Garnish
• mint leaves torn
• 3 tbsp feta crumbled

Servings:

Units:MetricUS Imperial

Ingredients Lamb Chops 2 tbsp extra virgin olive oil 2 tsp extra virgin olive oil 1 tsp lemon zest fresh juice of 1/2 lemon 2 cloves garlic 1 tsp salt 1 tsp cumin 1/2 tsp pepper 2 tbsp fresh mint chopped 8 lamb loin chops trimmed of excess fat Pea Purée 1 tsp extra virgin olive oil 1 small clove garlic finely minced 1 small shallot finely minced 1/2 cup sodium-reduced vegetable stock 1/2 tsp fresh mint chopped 1 tsp lemon zest 2 tbsp 4 % plain Greek yogurt salt and pepper to taste 2 tbsp Greek feta cheese Garnish mint leaves torn 3 tbsp feta crumbled Servings: Units:MetricUS Imperial

Course Dinner Cuisine Meats

Instructions

1. Lamb Chops: In a large plastic bag, combine 2 tbsp (25 mL) oil, with mint, lemon zest and juice, garlic, salt, cumin and pepper. Add lamb chops; refrigerate for 1 hour to marinate.
2. Peas Purée: Meanwhile, in a large non-stick skillet, heat oil over medium heat. Add garlic and shallot; cook until softened and aromatic, about 5 minutes. Stir in peas and stock, bring to a simmer over medium-high heat and reduce heat to medium low. Cover pan and cook until peas are tender but still green, about 5 to 7 minutes for fresh peas and 3 to 4 minutes for frozen peas.
3. Transfer peas to a powerful blender or food processor, along with mint, lemon zest, feta, yogurt, salt and pepper. Purée until very smooth.
4. Return pan to stove; add 2 tsp (10 mL) of the oil over medium-high heat. Remove lamb from marinade and wipe off any large pieces of mint or garlic. Add lamb to pan; cook for about 3 minutes per side or until golden brown with an internal temperature of 145°F for medium rare. Let rest for a few minutes.
5. Serve lamb chops over pea purée; top with torn mint leaves and crumbled feta cheese.

Recipe Notes

 Per Serving: 620 calories, 73 g protein, 29 g fat (10 g saturated fat), 14 g carbohydrates, 4 g fibre, 219 mg cholesterol, 938 mg sodium

WP Ultimate Recipe