Lamb Chops with Pea Puree

lamb chop, pea puree

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.

8 thoughts on “Lamb Chops with Pea Puree

  1. Jennifer Hess says:

    Oooooh, that soup sounds amazing! I love chorizo and am always looking for new things to do with it, so I’ll definitely have to give it a try!

  2. The recipe is fantastic, and many thanks for the photo. I can’t wait to try this.

    The cast-iron skillet also makes a great steak. The Son sent me this: Take steak out of fridge an hour before you’re going to cook it. Put cast-iron skillet into oven and turn oven on to 450 degrees. After 15 minutes, remove skillet (pot holder excellent idea at this point), drop steak in toward one side of the skillet. Return to oven for 4 minutes, remove, turn steak over onto other side of the skillet. Return to oven for 4 minutes more. Remove, salt (I use Maldon salt or this smoked salt, which is the best I’ve found) and pepper it, and dine.

  3. Jennifer Hess says:

    Thanks, Leisureguy! When we’re not grilling them outdoors over hardwood, we always do our steaks in the cast iron skillet. It’s really an indispensible part of our kitchen!

  4. Hugo Brito says:


    I literally stumbled upon your blog and feel that compliments are due.

    I’m both a professional artist and a professionally trained chef from Portugal (not so unusual when you know most artists have worked in restaurants somewhere through their struggling years). My wife is also an artist and food enthusiast (and certified sommelier).

    We love food, as you do, and seem to be eating through the same track, i.e. we’re both Terroir partisans who yet seem to be always struggling with time and trying to achieve that elusive great meal thrown together in under 30 minutes.

    So three random suggestions:

    My all purpose salad dressing for fall & winter is medium aged balsamic and port, spiced up with a cinnamon stick or two, aniseed, juniper berries and pink pepper reduced until thick and sirupy and then mixed with a good olive oil. The trick is not to overmix so as to allow both oil and reduction to remain distinct (black drops of the balsamic reduction floating on golden olive oil is the goal). Try it out, and let me know what you think.

    When I was manning the meat station at a couple of restaurants, we alway allowed the meat to rest for five min. in an 80º Celsius custom built shelf. Meat is a muscle, after all, and those 5 min. relaxed the fibers, allowing an invariably tender rib eye or best end of lamb.

    I love mustard to the point of being called by Wendy (my wife) “the mustard collector”. My favorite one right now is Groninger mustard from Holland. We buy it when visiting my in-laws (W. is dutch) and it’s surprisingly cheap. I have no idea if you can get it in NY but if you can, please give it a try. It goes great in a plain mustard vinagrette over romaine or even iceberg lettuce as a side for a cheese binge.

    Mostly, I’m writing because your blog rings true with us (and yes, it IS distinctive and the photos ARE better than you think and you CAN write). So I’m happy I found you and please keep it going. More than the individual dishes I’m happy to have found a blogger I can really identify with.

    And you’re right about plating.

    Best regards,
    Hugo Brito

  5. Jennifer Hess says:

    Wow, Hugo, thank you so much for stopping by, and for your lovely comments and suggestions! Your vinaigrette sounds absolutely delicious, and I will definitely give it a try.

    Mike and I do, when we cook meats, let them rest, but I guess I forget to mention it sometimes when I’m writing out the “recipe” portions of my posts… I’m still working out the writing bits, and I guess sometimes I need to remember that what might be instinctual or rote for us might be better explained for the record. I do appreciate very much that you called this to my attention, because it is an important step. Meat juices are a beautiful thing, and you certainly don’t want to waste them by having them run out onto a platter!

    Thanks again, and if you and Wendy ever find yourself in our neck of the woods, know that we always have plenty of food and drink to share – that’s really what it’s all about, isn’t it? 😀 Cheers!

Comments are closed.