Lamb Chops With Mashed Peas on Toast

Lamb Chops With Mashed Peas on Toast
Servings: 4 Hands On 10 mins Total Time 30 mins

Make It

1. In small saucepan melt 2 Tbs. unsalted butter over medium heat. Add 1 cup frozen peas and 2 Tbs. water to the pan and cook until bright green and tender, 4 to 6 minutes. Transfer to a small food processor along with 1/2 cup finely grated Parmesan, a few mint leaves, if desired, and puree. Season with 1/8 tsp. each kosher salt and pepper.

2. Season 8 3/4-inch thick lamb chops with 1/8 tsp. each kosher salt and freshly ground pepper. Heat a grill pan over high heat and cook chops, turning once, until medium-rare, 3-4 minutes each side. Grill 4 slices of country bread over high heat until lightly charred then smear with pea mixture to serve.

3. Mix together 1 Tbs. red wine vinegar, 1 Tbs. olive oil, and 1/8 tsp. each Dijon-style mustard, kosher salt and pepper. Toss with 4 cups mixed spring greens. Serve salad with lamb and toast.

Tip

  • Skip the food processor and smash the pea mixture with a potato masher. The spread will be coarser but just as delicious.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 405, Fat, total (g): 18, chol. (mg): 84, sat. fat (g): 7, carb. (g): 31, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 3, sugar (g): 5, pro. (g): 28, vit. A (IU): 1646, vit. C (mg): 8, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 6, Pyridoxine (Vit. B6) (mg): , Folate (µg): 104, Cobalamin (Vit. B12) (µg): 2, sodium (mg): 520, Potassium (mg): 436, calcium (mg): 168, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.