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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F.
Heat 2 teaspoons oil in a medium saucepan over medium heat. Add garlic and cook, stirring, until fragrant and slightly softened, about 1 minute. Stir in peas, 3/4 cup water and 1/4 teaspoon salt. Bring to a boil. Reduce heat to medium, cover and cook for 5 minutes. Remove from heat.
Sprinkle the remaining 1/2 teaspoon salt and pepper on both sides of lamb chops. Heat the remaining 2 teaspoons oil in a large, ovenproof, nonstick skillet over medium-high heat. Add the chops and cook until browned on one side, 1 1/2 to 2 minutes. Turn them over and transfer the pan to the oven.
Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 12 minutes, depending on thickness.
Meanwhile, transfer the pea mixture to a blender or food processor. Add mint; pulse until coarsely pureed, adding additional water a tablespoon at a time for desired consistency and scraping down the sides as needed.
Serve the lamb with the pea puree.