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Lamb Chops and Snap Pea Salad

Serve up a fresh feast this spring.

lamb chops and snap pea salad
Mike Garten

Serve a fresh and crunchy salad of lightly pickled fennel and onion, snap peas, and herbs alongside juicy roasted lamb chops.

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Cal/Serv: 605
Yields: 4 servings
Total Time: 0 hours 35 mins
For lamb chops

red onion, finely chopped

2 tbsp.

rice vinegar

Kosher salt and pepper


rack of lamb, trimmed

2 tbsp.

olive oil, divided

2 tsp.

coriander, crushed

1 tsp.

ground sumac

1/4 c.

fresh mint, chopped

2 tbsp.

flat-leaf parsley, chopped

For salad
1 1/2 tbsp.

fresh lemon juice

1 tbsp.

olive oil

Pinch of sugar

Kosher salt and pepper


small fennel bulb, very thinly sliced


red onion, very thinly sliced

6 oz.

sugar snap peas, halved lengthwise

1/4 c.

flat-leaf parsley leaves

1/4 c.

small mint leaves

1/4 c.

small basil leaves

  1. Heat oven to 425°F. Make lamb: In small bowl, combine onion, vinegar, and 1/4 teaspoon salt. Let sit until lamb is finished.
  2. On rimmed baking sheet, coat lamb with 1 tablespoon oil, then season with coriander, sumac, and 1/2 teaspoon each salt and pepper. Roast to desired doneness, 20 to 25 minutes for medium-rare. Let rest at least 10 minutes before slicing.
  3. Meanwhile, make salad: In medium bowl, whisk together lemon juice, oil, sugar, and 1/2 teaspoon each salt and pepper to dissolve. Add fennel and onion and let sit, tossing occasionally, 10 minutes, then fold in snap peas and herbs. Set aside.
  4. While lamb is resting, stir remaining tablespoon oil into onion mixture, then fold in mint and parsley.
  5. Cut lamb into chops and serve with salad and onion herb dressing.

NUTRITIONAL INFORMATION: About 605 calories, 48.5 g fat (18 g saturated), 30 g protein, 785 mg sodium, 12 g carb, 5 g fiber

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