Lamb and mint are a classic pairing. Here, simply seasoned and seared lamb chops are served with a velvety puree of peas and mint. Pomegranate in two forms – seeds and molasses – adds texture as well as sweet-tart flavor to complement the gamey lamb.
Make ahead: The pea puree can be made up to 1 day in advance. Gently reheat in a saucepan over low heat until warm.
Storage: Refrigerate for up to 3 days.
Where to buy: Pomegranate molasses can be found at well-stocked supermarkets, Middle Eastern markets and online.
Ingredients
Servings: 4 (makes 8 lamb chops and 1 cup minty pea puree)
Directions
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Step 1
In a medium pot of lightly salted boiling water, blanch the peas until bright green and soft, 2 to 5 minutes. Using a slotted spoon or skimmer, transfer the peas to a heatproof blender along with 1/4 cup of the blanching water. Add the mint, butter, lemon juice, a pinch of salt and a few grinds of pepper. Cover loosely, gradually increase the speed to high and blend until smooth, scraping down the sides of the pitcher, as needed. Taste, and season with more salt and/or pepper, as desired; set aside.
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Step 2
Pat lamb chops dry and lightly sprinkle with salt and pepper on both sides. In a large skillet over medium-high heat, heat the oil until shimmering. Working in batches so as not to crowd the pan, add the lamb chops and cook until browned, 2 to 3 minutes per side, depending on your desired level of doneness. (For medium-rare, an instant-read thermometer should read 130 degrees when inserted into the thickest part of the chop away from the bone at serving.) Transfer to a platter and repeat with the remaining lamb chops.
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Step 3
To serve, transfer the pea puree to a platter, top with the lamb chops, sprinkle with mint leaves and pomegranate seeds, and drizzle with pomegranate molasses.
