Recipe by Real Simple May 2008

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Credit: Ngoc Minh Ngo

Recipe Summary test

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

444 calories; calories from fat 33%; protein 36g; carbohydrates 37g; sugars 6g; fiber 7g; fat 16g; saturated fat 4g; sodium 794mg; cholesterol 87mg.
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