Lamb chops are delicious any night of the week tossed in a lemony, minted marinade, but they’re elevated to dinner-party status by the verdant pea purée.
The best spring lamb recipe
Succulent and meaty yet surprisingly lean, lamb chops are the star of a spring meal. Sweet and tangy with a salty bite from Greek feta, this veggie accompaniment is an exciting reminder of the change in season. Serve this classic duo alongside some simply steamed asparagus for elegant, fuss-free entertaining.
Lamb Chops: In a large plastic bag, combine 2 tbsp (25 mL) oil, with mint, lemon zest and juice, garlic, salt, cumin and pepper. Add lamb chops; refrigerate for 1 hour to marinate.
Peas Purée: Meanwhile, in a large non-stick skillet, heat oil over medium heat. Add garlic and shallot; cook until softened and aromatic, about 5 minutes. Stir in peas and stock, bring to a simmer over medium-high heat and reduce heat to medium low. Cover pan and cook until peas are tender but still green, about 5 to 7 minutes for fresh peas and 3 to 4 minutes for frozen peas.
Transfer peas to a powerful blender or food processor, along
with mint, lemon zest, feta, yogurt, salt and pepper. Purée until
Return pan to stove; add 2 tsp (10 mL) of the oil over medium-high heat. Remove lamb from marinade and wipe off any large pieces of mint or garlic. Add lamb to pan; cook for about 3 minutes per side or until golden brown with an internal temperature of 145°F for medium rare. Let rest for a few minutes.
Serve lamb chops over pea purée; top with torn mint leaves and crumbled feta cheese.
Per Serving: 620 calories, 73 g protein, 29 g fat (10 g saturated fat), 14 g carbohydrates, 4 g fibre, 219 mg cholesterol, 938 mg sodium