Tender lamb chops sear to a caramelized crust while staying pink and juicy inside. A coarse herb crust brings fresh parsley, rosemary and thyme with a hint of lemon and garlic for a lively, savory edge. The minted pea purée is bright, silky and slightly sweet, offering a cool contrast that cuts through the meat. Serve this for a relaxed dinner party or a special weeknight when you want a dish that feels celebratory without fuss.
Ingredients
- Lamb rib chops, 8 (about 1–1¼ lb / 450–550 g)
- Sea salt (1½ tsp) and freshly ground black pepper (1 tsp)
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Fresh parsley, finely chopped (⅓ cup packed)
- Fresh rosemary, chopped (1 tbsp) and fresh thyme, chopped (1 tbsp)
- Garlic, minced (2 cloves)
- Fresh lemon zest (1 tsp)
- Panko breadcrumbs (⅓ cup) or finely chopped stale bread
- Dijon mustard (1 tbsp)
- Frozen peas (12 oz / 340 g)
- Fresh mint leaves, chopped (2 tbsp)
- Heavy cream or extra-virgin olive oil (1–2 tbsp) and lemon juice (1 tsp) for the purée
Instructions
- Remove chops from the fridge 20–30 minutes before cooking to come to room temperature; pat dry and season both sides with salt and pepper.
- Make the herb crust: in a bowl combine parsley, rosemary, thyme, garlic, lemon zest and panko. Stir in 1 tbsp olive oil and a pinch of salt until the mixture holds together when pressed.
- Brush each chop lightly with Dijon mustard, then press the herb mixture onto both sides to form an even crust.
- Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil and the butter. When the butter foams, add the chops (work in batches if needed) and sear 2–3 minutes per side until the crust is golden brown.
- If your chops are thicker than 1″ or you prefer them more done, transfer the skillet to a 400°F (200°C) oven and roast 4–7 minutes for medium-rare (adjust time for doneness). Otherwise remove from heat. Transfer chops to a cutting board and rest 5 minutes.
- While the lamb rests, cook the peas: bring a pot of salted water to a boil, add peas and blanch 2–3 minutes until bright and tender. Drain, reserving about 2 tbsp cooking water.
- Place drained peas in a blender or food processor with the mint, cream or 1 tbsp olive oil, lemon juice and a pinch of salt. Purée until smooth, adding the reserved cooking water a little at a time to reach a silky consistency. Taste and adjust seasoning.
- Serve the lamb chops whole or sliced between the bones over a smear of minted pea purée. Garnish with extra mint leaves and a drizzle of olive oil if desired.
Tips or Variations
- For extra crunch, pulse 2 tbsp toasted pistachios into the panko before mixing with the herbs.
- To make the purée dairy-free, use olive oil instead of cream and omit butter when searing; finish with a squeeze of lemon for brightness.
