Balsamic lamb chops with pea purée

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olive magazine

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1. Marinate the chops in 2 tbsp balsamic vinegar, 2 tbsp oil, half the mint and some seasoning. Meanwhile, cook the peas in boiling water for 2 minutes. Drain, then tip into a food processor and purée with the remaining mint, vinegar, olive oil, parmesan and some salt. Pour into a saucepan to reheat.
2. Grill the chops for 2-3 minutes each side, then rest for 5 minutes in foil. Serve with the pea purée.

Per serving

784 kcalories, protein 52.1g, carbohydrate 15.5g, fat 57.5 g, saturated fat 22.1g, fibre 7.6g, salt 1.01 g

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• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• Von

  10 March 2008

  Von rated and commented on this recipe

  

  We weren't that keen on the pea puree (will serve with something else next time) but the lamb was gorgeous. Will make this again.

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• comfortfood

  21 March 2008

  comfortfood rated and commented on this recipe

  

  In contrast to the previous comment - my whole family loved this recipe and kids especially enjoyed the pea puree which was a lovely compliment to the lamb. Will make this again.

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• Diane

  31 March 2008

  Diane rated and commented on this recipe

  

  Lovely flavours, but will cook lamb for a little longer next time.

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• pam

  15 April 2008

  pam rated and commented on this recipe

  

  Lamb was gorgeous with this marinade. Pea puree was not so good. Used good oil but tasted bitter.

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• Bref

  01 August 2008

  Bref commented on this recipe

  The lamb was incredibly tender after an hour of marination. A fantastic recipe!

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• Karina

  30 September 2008

  Karina rated and commented on this recipe

  

  The flavour of the lamb chops was really good with the marinade. We also really loved the pea puree, different but very nice.

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• Ellie

  10 January 2009

  Ellie rated and commented on this recipe

  

  all very tasty - including the pea puree! we served with potato wedges

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• esther huijten

  22 March 2009

  esther huijten rated and commented on this recipe

  

  Very easy, quick, very nice combination of flavours!

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• Mookie

  28 April 2009

  Mookie rated and commented on this recipe

  

  I made this for a party of 8 hungry adults. I used a mix of chops and boneless gigot chops. After leaving to marinade overnight, I browned them first and then put them into a casserole dish and cooked slowly in the oven for 3 hours. DELICIOUS! It is definitely a new family favourite.

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• Trev

  03 September 2009

  Trev commented on this recipe

  This was the first time I'd used my balsamic vinegar. I'm a pea aholic, this recipe blew me away the flavour of the pea puree was a delight, minty with an underlying sweetness. Chops where just right nicely browned on the outside, not quite rare in the middle.

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• Trev

  03 September 2009

  Trev rated this recipe

  

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• kuffdam

  14 October 2009

  kuffdam rated and commented on this recipe

  

  Lovely dish. Used with Lamb Stakes as well as chops. I tend to add the parmesan when reheating the peas (and lots of it too!). I marinate the meat and ingredients in a freezer bag for at least a couple of hours in the fridge for the tastes to work into the meat.

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• robo-lufc

  13 November 2009

  robo-lufc rated and commented on this recipe

  

  sounds great, i'm making the lamb for a food comp at school!

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Ingredients

• 6 lamb chops
• 3 tbsp balsamic vinegar
• 5 tbsp extra-virgin olive oil
• a small bunch of mint , chopped
• 300g frozen peas
• parmesan , grated to make 2 tbsp

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Serves 2

Preparation and cooking times

Ingredients

• 6 lamb chops
• 3 tbsp balsamic vinegar
• 5 tbsp extra-virgin olive oil
• a small bunch of mint , chopped
• 300g frozen peas
• parmesan , grated to make 2 tbsp

Per serving

784 kcalories, protein 52.1g, carbohydrate 15.5g, fat 57.5 g, saturated fat 22.1g, fibre 7.6g, salt 1.01 g

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