Balsamic Glazed Lamb Chops with Creamy Spring Pea Mash
Succulent lamb chops caramelized with a rich balsamic glaze, served atop a vibrant and creamy spring pea mash. This elegant high-protein dish celebrates the fresh flavors of spring while delivering satisfying, restaurant-quality results at home.
Ingredients
- 8 lamb loin chops (about 900g total)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 120ml balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh rosemary, finely chopped
- 500g frozen peas
- 200ml chicken stock
- 60g butter
- 100g cream cheese
- 2 tablespoons fresh mint, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh mint leaves for garnish
Instructions
Remove lamb chops from refrigerator 30 minutes before cooking to bring to room temperature. Season generously with salt and pepper on both sides.
Heat olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.
Sear lamb chops for 3-4 minutes per side until well browned. Cook until internal temperature reaches 63°C for medium-rare or 71°C for medium. Transfer to a plate and rest under foil.
Reduce heat to medium. Add minced garlic to the same pan and sauté for 30 seconds until fragrant.
Pour in balsamic vinegar and honey, stirring to deglaze the pan and scrape up any browned bits. Simmer for 3-4 minutes until reduced by half and syrupy. Stir in rosemary and remove from heat.
Meanwhile, bring chicken stock to a boil in a medium saucepan. Add frozen peas and cook for 4-5 minutes until tender.
Drain peas, reserving 60ml of cooking liquid. Add butter and cream cheese to the peas and mash with a potato masher or blend briefly, adding reserved liquid as needed for desired consistency.
Fold chopped mint into the pea mash and season with salt and pepper to taste.
Divide pea mash among four plates, top with two lamb chops each, and drizzle generously with balsamic glaze. Garnish with fresh mint leaves and serve immediately.
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