Name: Mustard & Herb Crusted Lamb Chops with Minted Pea Puree
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ small pkgs fresh mint; 6 cups frozen peas; 9 cloves garlic; 18 lamb rib chops; black pepper; Dijon mustard; extra virgin olive oil; panko bread crumbs; rosemary, dried; salt; virgin coconut oil

Mustard & Herb Crusted Lamb Chops with Minted Pea PureeMustard & Herb Crusted Lamb Chops with Minted Pea Puree — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

1 ½ small pkgs fresh mint

6 cups frozen peas

9 cloves garlic

18 lamb rib chops

black pepper

Dijon mustard

extra virgin olive oil

panko bread crumbs

rosemary, dried

salt

virgin coconut oil

Instructions

Fill a medium saucepan halfway with water, cover, and bring to a boil. Add peas and cook until bright green, 2-3 minutes. Drain in a colander and return to pot.

Peel and mince garlic. In a shallow bowl, mix together ⅓ of the garlic (save the rest for the pea purée) with Dijon.

Wash mint. Pick leaves off the stems; discard the stems and mince the leaves.

Heat a skillet over medium-high heat.

In a different shallow bowl, mix together ½ of the mint (save the rest for the pea purée), bread crumbs, rosemary, salt, and pepper.

Coat lamb chops with garlic and Dijon mixture on both sides, then place in breadcrumb mixture and coat.

Coat bottom of skillet with oil. Add lamb and cook until golden brown and cooked through, 2-3 minutes per side.

Add remaining garlic and mint, olive oil, salt, and pepper to saucepan with peas; mash until smooth.

Serve by placing pea purée on a plate and sprinkle with feta. Add lamb on top and enjoy!

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