For some reason Mondays and me just don’t get along! We have a hate- hate relationship. I hate the fact the weekend is over and it was so short, I hate that my husband goes back to work and I hate that the state of relaxation we worked all weekend to achieve is gone with a single hit of the snooze button! Ewe, I even hate how Monday is making me so negative and such a hater. Let’s change that…. I love quick, easy and delish weeknight meals. This one does not disappoint and having lamb on a Monday definitely puts a smile on my face. Check out this quick lamb and pea mash recipe from Eating Well. Pair it with some carrots or a nice salad and some rice and you have an AweMazing meal that will be a hit!
4 teaspoons extra-virgin olive oil, divided
3 large cloves garlic, chopped
2 cups frozen peas (12 ounces), thawed
3/4 cup water, plus more as needed
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
8 lamb loin chops (1 1/2-2 pounds total), trimmed
1 tablespoon chopped fresh mint
- Preheat oven to 375°F.
- Heat 2 teaspoons oil in a medium saucepan over medium heat. Add garlic and cook, stirring, until fragrant and slightly softened, about 1 minute. Stir in peas, 3/4-cup water and 1/4-teaspoon salt. Bring to a boil. Reduce heat to medium, cover and cook for 5 minutes. Remove from heat.
- Sprinkle the remaining 1/2-teaspoon salt and pepper on both sides of lamb chops. Heat the remaining 2 teaspoons oil in a large, ovenproof, nonstick skillet over medium-high heat. Add the chops and cook until browned on one side, 1 1/2 to 2 minutes. Turn them over and transfer the pan to the oven.
- Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 12 minutes, depending on thickness.
- Meanwhile, transfer the pea mixture to a blender or food processor. Add mint; pulse until coarsely pureed, adding additional water a tablespoon at a time for desired consistency and scraping down the sides as needed.
- Serve the lamb with the pea puree, feel free to add rice and another steamed veggie or salad for a complete meal.
Per serving: 267 calories; 12 g fat (3 g sat, 7 g mono); 68 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 26 g protein; 4 g fiber; 590 mg sodium; 419 mg potassium.
Yep it’s that easy, enjoy!