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

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Recipe Summary

prep:
20 mins
roast:
17 mins at 450°
Servings:
4
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Ingredients

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Directions

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  • 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).

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  • 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; total fat 17g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 9g; cholesterol 122mg; sodium 811mg; potassium 807mg; carbohydrates 12g; fiber 3g; sugar 5g; protein 43g; vitamin a 1603IU; vitamin c 26mg; thiaminmg; riboflavin 1mg; niacin equivalents 12mg; vitamin b6 1mg; folate 40mcg; vitamin b12 6mcg; calcium 71mg; iron 7mg.

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