RECIPE
11 INGREDIENTS10 STEPS25MIN

Brown Sugar Lamb Chops with Rosemary Pea Puree

4.0
2 Ratings
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A Wholesome New World
Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
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A delicious way to usher in spring, this lamb chop dish has a surprising depth of flavor. 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.

25MIN

Total Cooking Time

11

Ingredients
A Wholesome New World
Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
4
Lamb Rib Chops
3 Tbsp
Brown Sugar
1 tsp
Ground Cinnamon
to taste
Salt and Pepper
Pea Pureé
1 cup
Cooked Green Peas
cooled to room temperature
1 Tbsp
1 Tbsp
Dijon Mustard
1 Tbsp
Sweet Pickle Relish
1/2 Tbsp
Chopped Fresh Rosemary
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Directions

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Step 1
Preheat your oven to 350 degrees F (175 degrees C).
Step 2
Season your Lamb Rib Chop (4) generously with Salt and Pepper (to taste).
Step 3
Mix Brown Sugar (3 tablespoon), Ground Ginger (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Turmeric (1 teaspoon), Dijon Mustard (1 tablespoon) in a wide shallow dish.
Step 4
Coat a cast-iron skillet with Olive Oil (1 tablespoon) over medium-high heat. When the oil is hot, sear the chops on each side for 4 minutes.
Step 5
Flip again and cook for 3 minutes on the first side, then flip and cook for one minute on each side. This will give the lamb a nice crust.
Step 6
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.
Step 7
Place the cast-iron skillet in the preheated oven for 5 minutes.
Step 8
Flip the lamb. Using a brush or a spoon, baste the surface with the melted sugar glaze and return to the oven for 1 more minute.
Step 9
To make the pea purée, add Green Peas (1 cup), Sweet Pickle Relish (1 tablespoon), Fresh Rosemary (1/2 tablespoon) to a food processor and pulse several times until chunky.
Step 10
Serve the pea pureé alongside the lamb and any additional sides (I served mine with mashed potatoes).

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