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Recipe Provided By
"The Daley Plate"Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
2
Ingredients
- 1 to 4 American lamb loin chops
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 shallot, (minced)
- 1 large garlic clove, (minced)
- 4 cups frozen peas
- 6 mint leaves, (plus more for serving)
- 2 tablespoons fresh lemon juice
- 2 tablespoons sour cream (optional)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped fresh chives or chive blossoms
Directions
Season the lamb with the salt and pepper, and let sit, uncovered, for about 30 minutes.
Meanwhile, prepare the peas. Heat 1 tablespoon of the oil a small pot over medium heat. Add the shallot and garlic and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add the peas and 1/4 cup of water and cook, covered, until the peas are bright green, about 5 minutes. Remove 1/4 cup of the peas and reserve it to garnish the puree. Transfer the remaining pea mixture to a food processor with the mint leaves, lemon juice, and sour cream and season with salt and pepper. Pulse until your desired consistency.
Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the lamb chops and cook until golden brown on both sides, 5 minutes per side*. Using tongs, flip thicker chops onto their side where the fat cap is, and cook until crisp, about 2 minutes. Remove from the skillet and let rest.
*Note: USDA recommends an internal temperature of 145F with a 3-minute rest.
Transfer the pea puree to a serving bowl, or spread it on a platter. Top with the lamb chops, fresh mint, reserved peas, and chives.
