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Pan-seared lamb chops with peas and mint-basil pistou
Pan-seared lamb chops with peas and mint-basil pistou
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spring lamb with mint-basil pistou: A French twist on a classic dish.
Ingredients:
  • 8 Lamb Loin Chops (about 100g each)
  • 36.80 gm grapeseed oil
  • 60g butter
  • 500.00 ml shelled fresh peas (from about 1kg pea pods)
  • 150g snow peas, trimmed
  • 1 clove garlic, finely chopped
  • 250.00 ml loosely packed fresh basil leaves
  • 250.00 ml loosely packed fresh mint leaves
  • 113.75 gm extra virgin olive oil
  • 2 tsp fine lemon zest
  • 31.50 gm fresh lemon juice
Instructions:
  • Prepare the pistou by blending fresh basil, mint, oil, lemon zest, and juice in a small food processor until smooth. Season to taste.
  • Season the lamb generously. Heat a large heavy frying pan over medium-high heat and add oil. Cook the lamb for 4 minutes, or until richly caramelised underneath. Flip the lamb, add 2 tablespoons butter, and cook, basting with melted butter, for 3 minutes for medium-rare, or until both sides are caramelised and the meat gives a slight resistance when touched. Rest the lamb on a plate for 5 minutes.
  • In a large pot of boiling salted water, briefly cook peas for 2 minutes. Then add snow peas and cook for an additional 2 minutes until both are just tender. Drain well and transfer to a medium bowl. Mix in garlic, 1 tablespoon of pistou, and the remaining butter, toss until well coated, and season to taste.
  • Spread the peas evenly on plates, then layer each plate with 2 delicious lamb chops. Finish by generously drizzling the remaining pistou over the top.

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