American Lamb Loin Chops with Minty Pea Puree


June 15, 2022

Recipe provided by The Daley Plate, courtesy of the American Lamb Board (American Lamb Loin Chops with Minty Pea Puree | American Lamb).

Warning: A non-numeric value encountered in /home/customer/www/ on line 82


4 American lamb loin chops

1 tsp Kosher salt

1 tsp Finely ground black pepper

2 tbsp Extra-virgin olive oil

1 Shallot, minced

1 large Garlic clove

4 cup Frozen peas

6 Mint leaves, plus more for serving

2 tbsp Fresh lemon juice

2 tbsp Sour cream (optional)

Kosher salt and freshly ground black pepper

1 tbsp Chopped fresh chives or chive blossoms


1Season the lamb with the salt and pepper, and let sit, uncovered, for about 30 minutes.

2 Meanwhile, prepare the peas. Heat 1 tablespoon of the oil a small pot over medium heat. Add the shallot and garlic and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add the peas and 1/4 cup of water and cook, covered, until the peas are bright green, about 5 minutes. Remove 1/4 cup of the peas and reserve it to garnish the puree. Transfer the remaining pea mixture to a food processor with the mint leaves, lemon juice, and sour cream and season with salt and pepper. Pulse until your desired consistency.

3 Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the lamb chops and cook until golden brown on both sides, 5 minutes per side. Using tongs, flip thicker chops onto their side where the fat cap is, and cook until crisp, about 2 minutes. Remove from the skillet and let rest. Note: USDA recommends an internal temperature of 145F with a 3 minute rest.

4 Transfer the pea puree to a serving bowl, or spread it on a platter. Top with the lamb chops, fresh mint, reserved peas, and chives. I like to add roasted new potatoes and carrots, a green salad, and a bottle of oaked Chardonnay.