Pan-Seared Lamb Chops with Mint Pea Puree

• Spring Lamb Chops

  2 pieces
• Fresh Mint

  0.3 cup
• Frozen Peas

  1.5 cups
• Olive Oil

  1.5 tablespoons
• Garlic

  1 clove
• Lemon Juice

  1 tablespoon
• Butter

  0.5 tablespoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

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Todos los pasos

1. 1

   Pat the lamb chops dry with paper towels. Season generously with salt and black pepper on both sides.

2. 2

   Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

3. 3

   Place the lamb chops in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer to your desired doneness. Remove from pan and let rest on a cutting board, tented loosely with foil.

4. 4

   While the lamb rests, prepare the mint pea puree. Bring a small pot of lightly salted water to a boil. Add the frozen peas and cook for 2-3 minutes, until tender and bright green.

5. 5

   Drain the peas and transfer them to a food processor or blender. Add the fresh mint leaves, minced garlic clove, 0.5 tablespoon of olive oil, lemon juice, butter, and a pinch of salt and pepper.

6. 6

   Process until smooth, adding a splash of water if needed to reach a creamy consistency. Taste and adjust seasoning if necessary.

7. 7

   Serve the rested lamb chops immediately with a generous dollop of the mint pea puree.