Obviously, this is not a Meatless Monday meal. My original plan had been to make a fresh pea soup, similar to this one, but Mike picked up a couple of lamb loin chops from Dines Farms, and rather than freezing them or putting them off until later in the week, we decided to cook them last night.
I combined the juice of a lemon, salt, pepper, a couple of chopped garlic cloves and some chopped fresh rosemary with a copious amount of olive oil in a zip-top bag, and then added the chops. While they marinated, I halved a pint of grape tomatoes, tossed them with salt and olive oil, and placed them on a baking sheet with a few whole peeled garlic cloves. Those went into a 325 degree oven to roast for about 20 minutes, and when they were finished I pulled them out and set them aside to cool for a bit. Once the tomatoes had cooled slightly, I added a couple of tablespoons of crumbled French goat feta and a bit of fresh mint sliced into chiffonade. I planned to finish the lamb chops in the oven, so I turned the oven temperature up to 500 degrees and then turned my attention to the peas.
Rather than simply boiling the peas, I decided to cook them in a bit of chicken stock until they were tender. I drained them, added a couple of tablespoons of creme fraiche and a bit of chopped fresh mint, then pureed the mixture in a mini-chopper. I finished the puree with a little salt and a squeeze of fresh lemon juice. They were sweet and creamy, with a little bit of tartness from the creme fraiche and lemon.
Back to the lamb. I placed the chops into a hot cast iron skillet and seared them for about 3-4 minutes on one side, then flipped them, turned off the burner and placed the skillet into the oven for another 6 minutes or so. I (carefully!) removed the skillet from the oven, placed the chops onto a warm platter, and finished them with a little lemon juice.
While at the Greenmarket, Mike had also picked up some gorgeous spring mix from Yuno, which I tossed with a bit of my standard lemon vinaigrette and mounded onto our plates. I spooned a bit of the pea puree onto our plates next, placed the chops on top of the puree, and spooned a bit of the roasted tomato and feta mixture over the chops. This was another meal that was like springtime on a plate, bright and delicious.