Lamb Chops and Snap Pea Salad
Serve up a fresh feast this spring.
Mike Garten
Serve a fresh and crunchy salad of lightly pickled fennel and onion, snap peas, and herbs alongside juicy roasted lamb chops.
Cal/Serv:
605
Yields:
4
servings
Total Time:
0
hours
35
mins
Ingredients
For lamb chops
1/2
red onion, finely chopped
2
tbsp.
rice vinegar
Kosher salt and pepper
1
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
1
small fennel bulb, very thinly sliced
1/4
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
Directions
- Heat oven to 425°F. Make lamb: In small bowl, combine onion, vinegar, and 1/4 teaspoon salt. Let sit until lamb is finished.
- 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.
- 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.
- While lamb is resting, stir remaining tablespoon oil into onion mixture, then fold in mint and parsley.
- 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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