Submitted by: Clara Morel
2 tablespoons olive oil
8 lamb chops
1 teaspoon curry powder
salt and pepper
4 shallots, chopped
3 cups frozen peas, thawed
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh mint
2 pieces pita bread, torn into large pieces and lightly toasted
1. Heat oven to 400° F.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chops with the curry powder, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Working in batches, brown the chops in the skillet, 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare.
3. Wipe out skillet. Heat remaining oil over medium heat. Add the shallots and cook for 3 minutes.
Add the peas and gently smash with the back of a fork or a potato masher. Cook until heated through.
4. Remove skillet from heat and stir in the lemon juice, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5. Serve with the lamb and pita bread.
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