Spiced Lamb Chops and Smashed Peas
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Amount per serving
- Calories: 444
- Calories from fat: 33%
- Protein: 36g
- Carbohydrate: 37g
- Sugars: 6g
- Fiber: 7g
- Fat: 16g
- Saturated fat: 4g
- Sodium: 794mg
- Cholesterol: 87mg
- 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
- 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.
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