Here’s a delicious way to ring in spring with the season’s signature lamb and peas. Look for grass-fed, pasture-raised lamb at the butcher shop and, to simplify prep, use thawed frozen peas in place of fresh, if you like.
Grilled Lamb Chops with Pea, Feta & Mint Salad
Grated zest of 1 lemon
2 Tbs. fresh lemon juice
2 large garlic cloves, minced
3 Tbs. olive oil
8 lamb chops, each 4-5 oz. (125-155 g.) and 1-1 1/4 inches (2.5-3 cm.) thick
3 cups (15 oz./470 g.) shelled English peas
Salt and freshly ground pepper
2 Tbs. minced fresh mint
1 Tbs. red wine vinegar
3 oz. (90 g.) feta cheese, crumbled
In a shallow nonreactive dish large enough to hold the chops in one layer, whisk together the lemon zest and juice, garlic and 1 tablespoon of the 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. Add the peas and cook until not quite tender, 1-2 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 tablespoons oil, and the mint. Add 1/2 teaspoon salt and season with pepper. Toss gently.
Prepare a grill for direct-heat cooking over high heat. 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, 3-5 minutes. Turn over the chops and continue to cook for 3-5 more minutes for medium-rare, or to your desired doneness. Transfer to a platter, season with pepper, and let rest for 5-10 minutes.
Stir the vinegar and cheese into the pea salad. Serve alongside the chops. Serves 4.
Find more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day, by Kate McMillan.