Lunch: Lamb Chops with Smashed Peas and Red Onion Vinaigrette

Recipe by Woman's Day Kitchen Tender and leaner than other cuts, loin chops are a succulent protein—but they also tend to be pricier. Trim costs by using less expensive rib chops or shoulder chops, which are still full of flavor.

Ingredients

5 tbsp. olive oil
8 small lamb loin chops (about 2 lb total)
Kosher salt and pepper
1 medium red onion
1 package frozen peas
1/2 c. fresh mint
2 tbsp. white wine vinegar
1/4 c. crumbled feta (1 oz)

Instructions

Heat oven to 400 °F. Heat 1 tsp of the oil in a large skillet over medium-high heat. Season the lamb with 1/2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast, 4 to 6 minutes for medium-rare.
Meanwhile, wipe out the skillet and heat 1 Tbsp of the remaining oil over medium-high heat. Place 2 Tbsp of the onion in a medium bowl and add the rest of the onion to the skillet. Cook, stirring often, until tender, 3 to 4 minutes. Add the peas, 1/4 cup water, and 1/4 tsp each salt and pepper, and cook until heated through, about 3 minutes; gently mash with a fork or potato masher.
To the medium bowl with the onion, add the mint, vinegar, remaining 4 Tbsp oil, and 1/4 tsp each salt and pepper, and mix to combine; fold in the feta. Serve the lamb with the peas and drizzle with the vinaigrette.

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