Lamb chops with pea mint salad
Skill level: Easy peasy
Costs: Splashing out
We all know the classic combination of lamb and mint. Paired together they offer a fresh take on heavier meat dishes. If you can’t get lamb chops, try using smaller lamb cutlets and serving 2 per person. Lamb is quite a fatty meat so the fresh pea and mint salad helps to make this dish a light spring meal perfect for summer BBQ’s and dinner parties. If you can get fresh podded peas then use them but if not frozen broad beans and peas will work well.
- 4 lamb chops
- 2tbsp olive oil
- 300g garden peas
- 75g rocket
- 75g baby spinach
- Juice and zest of a lemon
- 3tbsp fresh mint leaves, finely chopped
- 2 cloves garlic, finely chopped
- Salt and freshly cracked black pepper
If you have a mixture of frozen broad beans and garden peas or petit pois then use them all for a great variety of textures.
- Heat a griddle pan until very hot. Brush the lamb chops with a little oil and season before cooking them for 2-3mins each side until tender. Set aside.
- Meanwhile cook the peas in a saucepan of boiling water until tender. Drain and set aside.
- In a large bowl mix the rocket and spinach leaves with the lemon juice, remaining oil, mint leaves, garlic and seasoning. Using clean hands, toss to combine. Add the peas and toss again. Serve each plate with a bed of the pea and mint salad and top with the hot grilled lamb.