Spiced Lamb Chops and Smashed Peas

Photo: Ngoc Minh Ngo

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 444
Caloriesfromfat 33 %
Protein 36 g
Carbohydrate 37 g
Sugars 6 g
Fiber 7 g
Fat 16 g
Satfat 4 g
Sodium 794 mg
Cholesterol 87 mg

Ingredients

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

Preparation

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.

Note:

Kate Merker,

May 2008