Grilled Lamb Chops with Pea, Feta and Mint Salad
Lean lamb is a good source of protein and minerals. To ensure the best quality and most nutrients, look for grass-fed, pasture-raised lamb at the butcher shop. Thawed frozen peas can be used in place of fresh, and don’t need to be blanched.
- Grated zest of 1 lemon
- 2 Tbs. fresh lemon juice
- 2 large garlic cloves, minced
- 3 Tbs. olive oil
- 8 lamb chops, each 4 to 5 oz. (125 to 155 g) and 1 to 1 1/4
inches (2.5 to 3 cm) thick
- Salt, to taste, plus 1/2 tsp.
- 3 cups (15 oz./470 g) shelled English peas
- 2 Tbs. minced fresh mint
- Freshly ground pepper, to taste
- 1 Tbs. red wine vinegar
- 3 oz. (90 g) feta cheese, crumbled
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).