Lamb Chops and Sweet Pea with Mint Puree
Cooking with Jaxs
Live on Periscope
Every Thursday at 4:00pm EST
This week I am bringing you a recipe that I never thought I would have fallen in love with – Lamb Chops with Sweet Pea with Mint Puree. I love this dish, because it is so easy to make, and you can make it as a quick tasty meal, or even for a special evening with a special someone. This one is sure to impress!
I am not a fan of sweet peas in any way, shape or form, but when you see everyone going goo-goo gah-gah over sweet pea puree, it’s probably time to give it a try if you haven’t yet. I hadn’t yet, so why not?? What have I got to lose?
My personal mantra when it comes to food is to keep trying foods I don’t like, and maybe one day I will! I could write a book about the foods I used to loathe, but now love to eat simply because I follow this rule.
Sharing recipes on my blog is new and honestly a bit difficult for me, as I do not always measure. I cook for myself a lot, rarely for Hubs (another story for another day), so I have developed an eye when it comes to just how much food I need to feed one. In the spirit of sharing, I decided to get some measurements going and share this awesome dish, so that you can try it yourself.
Lamb is another food that came to me later in life, and with the price of a steak these days, two or three little lamb chops are enough to keep me satisfied and save me some money.
With this dish, it looks like I’m graduating from the old school green mint jelly and elevating to something a bit more grown up.
So here is this simple little recipe I have tweaked, and I definitely want you to try it – especially if you not a fan of the sweet peas! The Lamb Chops with Sweet Pea with Mint Puree recipe is below, and there’s also a video of my weekly cooking show on Periscope, where you can see exactly how the dish is made. Enjoy!
- 6-8 fresh sprigs of thyme
- 4 small rib chops
- 2 cups sweet peas
- 2-3 sprigs of mint (using leaves only)
- 2 tablespoons melted butter
- Olive Oil
- Chop thyme very fine, add salt and pepper, and mix with enough olive oil to coat the chops. Wrap and set aside for about 15-30 minutes.
- Heat a cast iron grill pan until it is screaming hot.
- While pan is heating, boil peas until tender.
- Grill lamb chops on both sides, about 2-4 minutes per side depending on the thickness of your chops. You want the lamb to be pink and juicy. Do not overcook.
- Place mint leaves with melted butter in a blender and blend until smooth.
- Drain cooked peas and add to mixture and blend again.
- Add a little cream, half & half or milk to get desired consistency. Place back in pot and cover to keep warm.
- When lamb is done, let rest for 5 minutes.
- Add the pea puree to the plate and place the lamb chops on top. Add mint or thyme sprigs to dress it up. Serve immediately. Serves two.
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