Grilled Lamb Chops with Pea, Feta and Mint Salad

In a shallow nonreactive dish large enough to hold the chops in a single layer, whisk together the lemon zest, lemon juice, garlic and 1 Tbs. of the olive oil. Add the lamb chops, turn to coat and let stand for 30 minutes, turning once halfway through.

Have ready a bowl of ice water. Bring a pot of lightly salted water to a rapid boil over high heat. Add the peas and cook until not quite tender, 1 to 2 minutes. Immediately drain and transfer to the ice water to stop the cooking. Drain well and pat thoroughly dry.

In a bowl, combine the peas, the remaining 2 Tbs. olive oil and the mint. Add the 1/2 tsp. salt and season with pepper. Toss gently.

Prepare a hot fire in a grill.

Pat the lamb chops dry with paper towels and season both sides generously with salt. Place on the grill rack and cook until dark brown and sizzling, 3 to 5 minutes. Turn the chops over and cook for 3 to 5 minutes more for medium-rare, or until done to your liking. Transfer to a platter, season with pepper and let rest for 5 to 10 minutes.

Stir the vinegar and cheese into the pea salad. Serve alongside the chops. Serves 4.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).