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Pan-Fried Lamb Chops With Minted Pea Salad

From Statesboro Market2Go

<p>Two recipes in one! An easy way to enjoy lamb with a healthy side dish to boot! Note that the recipe only produces one (1) serving as written, so you may wish to double it. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: food52.com (modified slightly) (Entered by Ariana Giddens)
Serves: 1


Ingredients
FOR THE LAMB CHOPS:
1 large Jalapeño pepper
1 clove Garlic
1/4 cup Olive oil
1/2 cup Fresh mint
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Sugar
1 tablespoon Vinegar (preferably malt vinegar)
4 1/2 pound Lamb chops
FOR THE PEA SALAD:
1 cup Peas
1 pinch Salt
1 pinch Sugar
1 tablespoon Vinegar (preferably malt vinegar)
1 small handful Fresh mint (roughly chopped)

Step by Step Instructions
  1. FOR THE LAMB CHOPS: Blitz the jalapeno, garlic, mint, olive oil, salt, pepper, sugar, and vinegar in a blender or food processor until a smooth mixture is formed. Place the lamb chops into a resealable plastic bag and pour in 1/4 cup of the mint mixture and rub the mixture over the chops. Let sit for 1 hour at room temperature or overnight in the fridge.
  2. Heat a skillet over medium heat and remove any excess mint mixture from the lamb chops. Fry the lamb chops for 1 or 2 minutes on each side, or a minute longer if you desire them well-done. Set aside and prepare the pea salad.
  3. FOR THE PEA SALAD: Place the peas into the skillet used to cook the lamb chops to make use of the lamb's juices. Season with salt, pepper, sugar, and vinegar. Cook for 2 to 3 minutes and garnish with mint.
  4. Serve the lamb chops, pea salad, and the remaining mint mixture together.

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