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.

Source: Midwest Living


Recipe Summary

20 mins
17 mins
37 mins


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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

377 calories; fat 17g; cholesterol 122mg; saturated fat 5g; carbohydrates 12g; mono fat 9g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 43g; vitamin a 1603.5IU; vitamin c 26mg; thiamin 0.5mg; riboflavin 0.7mg; niacin equivalents 11.6mg; vitamin b6 0.9mg; folate 40.3mcg; vitamin b12 5.9mcg; sodium 811mg; potassium 807mg; calcium 70.7mg; iron 6.8mg.