30 Minute Meal: Lamb Chops and Mashed Peas Recipe

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!

Photo courtesy of eatingwell.com

Photo courtesy of eatingwell.com


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


  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 12 minutes, depending on thickness.
  5. 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.
  6. 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!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s