Brown Sugar Lamb Chops with Rosemary Pea Purée

Brown Sugar Lamb Chops with Rosemary Pea Purée

June 25, 2018

Servings: 2

Prep: 5 min

Cook: 15 min

Total: 25 min

Print This

A delicious way to usher in spring, this lamb chop dish has a surprising depth of flavor thanks to the sweet heat of the rub and accompanying pea purée.

By: A Wholesome New World

Ingredients

• 4-6 lamb rib chops
• 3 TBSP brown sugar
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 cup cooked green peas, cooled to room temperature
• 1 TSBP olive oil
• 1 TBSP Dijon mustard
• 1 TSBP sweet relish
• 1/2 TSBP fresh chopped rosemary
• Salt and pepper to taste

Directions

• Step 1 Preheat your oven to 350 degrees. Season your lamb chops generously with salt and pepper. Mix dry ingredients in a wide shallow dish.
• Step 2 Coat a cast iron skillet with olive oil and sear the chops on each side over medium high heat for 4 min, then flip for 3 min, then 1 min and 1 min on each side.
• Step 3 Turn off the heat and dredge each lamb chop one by one in the brown sugar rub, and then return them to the cast iron skillet. Using a brush, you can baste them while they cook –  the rub will become a syrupy glaze.
• Step 4 Place the cast iron skillet in the oven for 5 minutes. Flip the chops and allow to cook for 1 additional minute.
• Step 5 To make the pea purée, add all ingredients to a food processor and pulse several times until chunky. Serve alongside the lamb.

Pairing lamb & peas is a pretty traditional combination but I’m going to bet you’ve never seen this take on it.  These chops were another farmer’s market score, this time thanks to the Cowberry Cross Farm at the local Pleasantville farmers market.  We have been making the rounds to different farmers markets every weekend this month and Pleasantville is always one of our favorites.  They have the biggest selection of vendors and we always leave with endless inspiration for what to cook next.  Today’s lamb was no exception!

The brown sugar rub on these lamb chops was exceptional.  Searing transforms the rub into more of a syrupy glaze, and the hints of ginger and turmeric give it a little kick.

That heated ended up pairing so nicely with the base of of Dijon in the pea purée.  Tonight’s dish also rests atop our favorite Cauliflower Mash, one of the very first recipes we featured on the blog.  Such an elegant preparation but truly so easy to put together.  Elegant enough for a dinner party or a date night for two, this dish is the perfect recipe to usher in spring.