Minty Roasted Lamb Chops | Midwest Living
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Minty Roasted Lamb Chops

Minty Roasted Lamb Chops

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  • Makes: 4 servings
  • Prep 20 mins
  • Roast 17 mins

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The classic spring combo of lamb, mint, and peas is mimicked here in this easy dinner. After a flavor-packed rub of garlic, lemon and mint, the chops are simply roasted in the oven.

Ingredients

  • 1/2 cup snipped fresh mint leaves
  • 2 tablespoons finely shredded lemon peel
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 lamb rib or loin chops, cut 1 inch thick
  • 2 tablespoons olive oil
  • 1 10 - ounce package frozen peas
  • 1/4 cup milk, half-and-half, or light cream
  • 1/4 teaspoon sea salt or kosher salt
  • 2 tablespoons coarsely snipped fresh tarragon
  • Melted butter (optional)
  • Fresh herb sprigs (optional)
  • 4 slices hearty bread, toasted

Directions

  1. Preheat oven to 450 degrees F. In bowl combine mint, lemon peel, garlic, the 1 teaspoon salt, and pepper. Place chops on rack in shallow roasting pan. Brush both sides of chops with olive oil. Press mint mixture on both sides of chops. Roast, uncovered, 17 to 20 minutes (145 degrees F for medium-rare, 160 degrees F for medium).
  2. Meanwhile, cook peas according to package directions. Drain. Place in food processor or blender. Add milk and 1/4 teaspoon salt. Cover and process until nearly smooth. Transfer to bowl; stir in tarragon. Drizzle peas with melted butter; top with fresh herb sprigs. Place chops on bread slices alongside peas. Makes 4 servings.

Nutrition Facts

(Minty Roasted Lamb Chops)

Servings Per Recipe 4, cal. (kcal) 377, calcium (mg) 71, Potassium (mg) 807, carb. (g) 12, vit. C (mg) 26, vit. A (IU) 1603, iron (mg) 7, pro. (g) 43, sodium (mg) 811, fiber (g) 3, Cobalamin (Vit. B12) (µg) 6, Folate (µg) 40, Polyunsaturated fat (g) 1, sugar (g) 5, chol. (mg) 122, Riboflavin (mg) 1, Thiamin (mg) 0, Fat, total (g) 17, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 12, sat. fat (g) 5

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