Spiced Lamb Chops and Smashed Peas

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Photo: Ngoc Minh Ngo
Recipe from Real Simple


  • 2 tablespoons olive oil
  • 8 lamb chops
  • 1 teaspoon curry powder
  • Kosher salt and pepper
  • 4 shallots, chopped
  • 3 cups frozen peas, thawed
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh mint
  • 2 pieces pita bread, torn into large pieces and lightly toasted


  1. Heat oven to 400° F.

    Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

    Season the chops with the curry powder, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Working in batches, brown the chops in the skillet, 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare.

    Wipe out skillet. Heat remaining oil over medium heat. Add the shallots and cook for 3 minutes. Add the peas and gently smash with the back of a fork or a potato masher. Cook until heated through.

    Remove skillet from heat and stir in the lemon juice, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb and pita bread.

    Tip: Any kind of lamb chop -- rib (shown), loin, or shoulder -- will work in this recipe. If you opt for shoulder chops, plan on cooking only one per person, since they are meatier than the others.
Kate Merker,
May 2008

Nutritional Information

  • Calories: 444
  • Calories from fat: 33%
  • Protein: 36g
  • Carbohydrate: 37g
  • Sugars: 6g
  • Fiber: 7g
  • Fat: 16g
  • Saturated fat: 4g
  • Sodium: 794mg
  • Cholesterol: 87mg