Pan-Fried Lamb Chops with Mint and Pea Puree

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender lamb chops pan-fried to golden perfection served alongside a fresh mint and pea puree for a classic Australian-inspired dinner. This Australian-inspired lamb recipe, ready in about 30 minutes, pairs lamb loin chops, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, 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

• 6 pieces (about 1 inch thick, 1.5 lbs) lamb loin chops
• 3 tbsp olive oil
• 3 minced garlic cloves
• 1/2 cup packed fresh mint leaves
• 2 cups frozen peas
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Pat dry 6 lamb loin chops and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add lamb chops to the hot skillet and cook for 3-4 minutes per side until a golden crust forms and internal temperature reaches 135°F for medium-rare. Add 3 minced garlic cloves to the pan during the last minute, spooning the infused oil over the chops. Remove chops and rest for 5 minutes.
3. Step 3: Meanwhile, bring a medium pot of water to a boil and add 2 cups frozen peas. Cook for 2-3 minutes until bright green and tender. Drain and transfer to a blender.
4. Step 4: Add 1/2 cup packed fresh mint leaves, 2 tbsp unsalted butter, 1 tbsp lemon juice, and 1/2 tsp salt and 1/4 tsp black pepper to the peas. Blend until smooth and creamy. If needed, add 1-2 tbsp warm water to reach desired consistency.
5. Step 5: Serve the rested lamb chops on a plate with a generous dollop of the mint and pea puree alongside, garnished with extra mint leaves if desired.