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Minty Roasted Lamb Chops
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 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 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. Makes 4 servings.
Nutrition Facts
(Minty Roasted Lamb Chops)
- Servings Per Recipe 4,
- cal. (kcal) 377,
- Fat, total (g) 17,
- chol. (mg) 122,
- sat. fat (g) 5,
- carb. (g) 12,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 43,
- vit. A (IU) 1603,
- vit. C (mg) 26,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 6,
- sodium (mg) 811,
- Potassium (mg) 807,
- calcium (mg) 71,
- iron (mg) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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