Minty Roasted Lamb Chops

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.


Minty Roasted Lamb Chops

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Servings: 4 servings
Prep Time: 20 mins
Total Time: 37 mins

 
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Ingredients
  • 1/2 cup
    snipped fresh mint leaves
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  • 2 Tbsp.
    finely shredded lemon peel
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  • 2 cloves
    garlic, minced
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  • 1 tsp.
    sea salt or kosher salt
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  • 1/2 tsp.
    freshly ground black pepper
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  • lamb rib or loin chops, cut 1 inch thick
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  • 2 Tbsp.
    olive oil
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  • 1 10-oz. pkg.
    frozen peas
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  • 1/4 cup
    milk, half-and-half, or light cream
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  • 1/4 tsp.
    sea salt or kosher salt
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  • 2 Tbsp.
    coarsely snipped fresh tarragon
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  •  
    Melted butter (optional)
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  •  
    Fresh herb sprigs (optional)
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  • 4 slices
    hearty bread, toasted
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Directions
1.
Preheat oven to 450 degrees F. In bowl combine mint, lemon peel, garlic, the 1teaspoon 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 1/4teaspoon 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.

Nutrition information
Per serving: Calories 377, Total Fat 17 g, Saturated Fat 5 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 1 g, Cholesterol 122 mg, Sodium 811 mg, Carbohydrate 12 g, Total Sugar 5 g, Fiber 3 g, Protein 43 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 7%, Iron 38%. Percent Daily Values are based on a 2,000 calorie diet.
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