Lamb is one of those foods that many people enjoy and can be prepared on any occasion in a short amount of time. Lamb chops come in different cuts with rib chops being the most familiar. However, loin chops with a tenderloin side and a strip side, can be a super succulent piece of meat. Loin chops look like miniature replicas of a porterhouse steak, and cook up in a similar fashion, in a hot skillet on the stove top, and finished in the oven. The cooking time is quick with lamb loin chops, which makes them a perfect food for during the week, or for a gathering on the weekends.
Spring is definitely here and sugar snap peas and pea shoots are the sweetest things right now. The colors of fresh peas are so vibrant and snap to attention when put in your mouth. The pea flavors are very fresh and pair so nicely with cooked meat like pork and lamb. Lamb and snap peas are two springtime ingredients that you certainly can’t miss, and a squeeze of fresh lemon and some salty feta cheese, bring this skillet meal sharply into focus in just a few minutes.
An iron skillet conducts heat so beautifully and sears loin chops to perfection. The snap peas are added quickly after the lamb is browned, and the entire meal is finished in a hot oven in under 10 minutes. Save the pea shoots, lemon and feta after the skillet is out of the oven, because you want to preserve their radiance and natural flavors. I served the entire skillet on the table and then spooned the chops and vegetables onto plates. The family-style presentation will surely “wow” your family, and turn them into lamb chop lovers for life.
2 tablespoons grainy Dijon mustard
2 cloves garlic, minced
zest of 1 lemon
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Lamb and Vegetables
4 lamb loin chops, about 2-inches thick
2 1/2 cups sugar snap peas
1 lemon, divided
2 ounces feta cheese, crumbled
1/2 cup pea shoots or other fresh shoots for topping
oil for cooking
salt & pepper
- Whisk together all Marinade ingredients. Toss lamb chops in marinade and refrigerate for at least 4 hours, up to overnight.
- Remove lamb from refrigerator at least 30 minutes before cooking. With a paper towel, rub marinade mostly off of chops. Preheat oven to 425 degrees.
- In an iron skillet or other metal pan, drizzle with 1 tablespoon oil and place over medium-high heat. After 3 minutes add lamb chops and sear first side for 3-4 minutes. Flip over and repeat on other side.
- Remove chops from pan and place on a plate. Drain any excess oil from pan and wipe out with paper towel. Add snap peas and cook for 1 minute. Sprinkle with salt and pepper and stir. Add chops back into pan, along with snap peas.
- Place in oven to cook for 8-10 minutes, or until chops are 128 degrees. Remove pan and squeeze half a lemon over top. Slice remaining lemon to place around chops. Sprinkle top of skillet with feta and pea shoots, serve. Enjoy!