Mint Lamb Chops with Pea Mash
Serves 4
Place chops in a shallow dish and add a drizzle of olive oil, lemon zest and juice, salt, pepper, mint, and paprika. Rub the ingredients into the chops and set aside to marinate for about an hour. Heat a large non-stick pan over a medium heat, adding enough oil to coat the bottom. Add the lamb and cook for 3 minutes on each side or until medium. Drain excess fat, then add white wine, cover and cook for 1 to 2 minutes, turning once.
Boil potatoes in salted water until nearly cooked, then add peas. Cook until tender. Strain, return to pot, and mash. Add milk, and season to taste with salt and pepper. Serve with lamb chops.
- 8 lamb chops
- Olive oil for cooking
- Zest and juice of half a lemon
- Salt and pepper
- 1 teaspoon dried mint
- 1 teaspoon mild smoked paprika
- 1/4 cup dry white wine
- 2 potatoes, peeled and chopped
- 2 cups fresh peas
- 1/4 cup whole milk
Directions:
Place chops in a shallow dish and add a drizzle of olive oil, lemon zest and juice, salt, pepper, mint, and paprika. Rub the ingredients into the chops and set aside to marinate for about an hour. Heat a large non-stick pan over a medium heat, adding enough oil to coat the bottom. Add the lamb and cook for 3 minutes on each side or until medium. Drain excess fat, then add white wine, cover and cook for 1 to 2 minutes, turning once.
Boil potatoes in salted water until nearly cooked, then add peas. Cook until tender. Strain, return to pot, and mash. Add milk, and season to taste with salt and pepper. Serve with lamb chops.
No comments:
Post a Comment