Grilled Lamb Chops with Pea, Feta and Mint Salad

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Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 4

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).

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