• 4servings
  • 25minutes
  • 548calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 tablespoon(s) olive oil

  2. 1 teaspoon(s) olive oil

  3. 8 small lamb loin chops (about 2 lb total)

  4. Kosher salt and pepper

  5. 1 medium red onion , finely chopped

  6. 1 package(s) frozen peas , thawed

  7. 1/2 cup(s) fresh mint , chopped

  8. 2 tablespoon(s) white wine vinegar

  9. 1/4 cup(s) crumbled feta (1 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Heat 1 tsp of the oil in a large skillet over medium-high heat. Season the lamb with 1/2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast, 4 to 6 minutes for medium-rare.

  2. Meanwhile, wipe out the skillet and heat 1 Tbsp of the remaining oil over medium-high heat. Place 2 Tbsp of the onion in a medium bowl and add the rest of the onion to the skillet. Cook, stirring often, until tender, 3 to 4 minutes. Add the peas, 1/4 cup water, and 1/4 tsp each salt and pepper, and cook until heated through, about 3 minutes; gently mash with a fork or potato masher.

  3. To the medium bowl with the onion, add the mint, vinegar, remaining 4 Tbsp oil, and 1/4 tsp each salt and pepper, and mix to combine; fold in the feta. Serve the lamb with the peas and drizzle with the vinaigrette.


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