Ingredients
6 Garlic cloves, minced
1 Teaspoon dried herbes de Provence
1/4 Teaspoon black pepper
4 Teaspoons olive oil
1/2 Teaspoon salt
4 (1/4-pound) boneless loin lamb chops, trimmed
2 Cups sugar snap peas, trimmed
1-1/2 Teaspoons grated lemon zest
1 Tablespoon chopped fresh dill
Instructions
1. Combine the garlic, herbes de Provence, pepper, 2 teaspoons of the oil, and 1/4 teaspoon of the salt in a small bowl. Rub the mixture over the lamb chops; refrigerate the chops, covered, 2 hours or up to 1 day.
2. Heat a large nonstick skillet over medium heat. Add the lamb chops and cook until an instant-read thermometer inserted into the side of each chop registers 145 degrees Fahrenheit for medium 3-4 minutes on each side. Transfer the chops to a plate and keep warm.
3. Meanwhile, put the peas in a steamer basket set over 1 inch of boiling water. Cover tightly and steam until the peas are bright green and tender about 4 minutes. Immediately transfer to a bowl and toss with the lemon zest, dill, and the remaining 2 teaspoons oil and 1/4 teaspoon salt. Serve with the lamb chops.
PER SERVING (1 lamb chop and 1/2 cup peas)
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