Grilled Falkland Mutton with Pea and Mint Salsa

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender lamb chops marinated with herbs, served with a vibrant fresh pea and mint salsa. This British-inspired beef recipe, ready in about 30 minutes, pairs lamb shoulder chops, olive oil, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds, trimmed lamb shoulder chops
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 cups, shelled fresh peas
• 1/4 cup, chopped fresh mint
• 1/4 cup, chopped fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

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Instructions

1. Step 1: Preheat grill to medium-high. In a bowl, mix 2 tablespoons olive oil, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, salt, and pepper. Brush mixture over 1.5 pounds lamb shoulder chops.
2. Step 2: Grill chops for 4-5 minutes per side until internal temperature reaches 145°F (63°C). Remove and let rest for 5 minutes.
3. Step 3: While lamb rests, combine 2 cups fresh peas, 1/4 cup chopped mint, 1/4 cup chopped parsley, 2 tablespoons lemon juice, and 2 tablespoons olive oil in a bowl. Mix until well combined.
4. Step 4: Slice lamb chops and serve with the pea and mint salsa.