Brown Sugar Lamb Chops with Rosemary Pea Puree

00:25:00

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.

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Ingredients
- Serves 2 +
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4 Lamb Rib Chop
3 tablespoon Brown Sugar
1 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
to taste Salt and Pepper
Pea Pureé
1 cup Cooked Green Peas , cooled to room temperature
1 tablespoon Olive Oil
1 tablespoon Dijon Mustard
1 tablespoon Sweet Pickle Relish
Directions HIDE IMAGES
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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