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Servings:

Brown Sugar Lamb Chops with Rosemary Pea Puree

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.

Total Time

25min

4.5

4 Ratings

Author: A Wholesome New World

Servings:

Ingredients

•

4
(100 g)

Lamb Chops

•

3 Tbsp

Brown Sugar

•

1 tsp

Ground Ginger

•

1 tsp

Ground Cinnamon

•

1 tsp

Ground Turmeric

•

to taste

Salt

•

to taste

Ground Black Pepper

Pea Pureé

•

1 cup

Cooked Green Peas

•

1 Tbsp

Olive Oil

•

1 Tbsp

Dijon Mustard

•

1 Tbsp

Sweet Pickle Relish

•

2 tsp

Chopped Fresh Rosemary

Cooking Instructions

Preheat your oven to 350 degrees F (180 degrees C).

Season your Lamb Chops (4) generously with Salt (to taste) and Ground Black Pepper (to taste) .

Mix Brown Sugar (3 Tbsp) , Ground Ginger (1 tsp) , Ground Cinnamon (1 tsp) , Ground Turmeric (1 tsp) , Dijon Mustard (1 Tbsp) in a wide shallow dish.

Coat a cast-iron skillet with Olive Oil (1 Tbsp) over medium-high heat. When the oil is hot, sear the chops on each side for 4 minutes.

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.

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.

Place the cast-iron skillet in the preheated oven for 5 minutes.

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.

To make the pea purée, add Green Peas (1 cup) , Sweet Pickle Relish (1 Tbsp) , Fresh Rosemary (2 tsp) to a food processor and pulse several times until chunky.

10.

Serve the pea pureé alongside the lamb and any additional sides (I served mine with mashed potatoes).

Nutrition Per Serving

CALORIES

826

FAT

59.6 g

PROTEIN

35.2 g

CARBS

37.2 g