Ground sumac, a staple in Middle Eastern spice cupboards, gives simple seared lamb chops a tart, citrusy boost. On another night, try pairing the brightly flavoured fetapea mash with roasted fish or grilled chicken, or use it as a topper for crostini.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Feta-Pea Mash:
Method
In small bowl, stir together 1-1/2 tsp of oil, the sumac, salt and pepper. Rub all over lamb chops.
In large nonstick skillet, heat remaining oil over medium-high heat; cook lamb chops, turning once, until desired doneness, about 6 minutes for medium-rare. Set aside; keep warm.
Feta-Pea Mash: Meanwhile, in saucepan, melt butter over medium heat; cook shallots, stirring occasionally, until softened, about 4 minutes. Stir in garlic, salt and pepper; cook, stirring, until fragrant, about 1 minute. Stir in peas and 1/4 cup water; bring to boil. Reduce heat to medium; cook until peas are warmed through and almost no liquid remains; about 5 minutes.
Using potato masher, mash peas until almost smooth with some chunks remaining. Stir in feta, mint, lemon zest and lemon juice. Serve with lamb chops.
Tip from The Test Kitchen: For this recipe, we saved prep time by buying lamb chops that were already frenched, or had all the meat scraped off the long bones. They're pricier this way, but much more convenient. If you don't mind more work and want to save a couple bucks, you can french the chops yourself. Or you can use loin chops, which have the long bones trimmed off.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 364 mg
- Sugars 7 g
- Protein 24 g
- Calories 325.0
- Total fat 17 g
- Cholesterol 61 mg
- Saturated fat 8 g
- Total carbohydrate 21 g
%RDI
- Iron 23.0
- Folate 41.0
- Calcium 10.0
- Vitamin A 34.0
- Vitamin C 25.0
