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Spiced Lamb Chops and Smashed Peas

Photo: Ngoc Minh Ngo
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.