Pan-Fried Lamb Chops with Mint and Pea Puree
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 ready in about 30 minutes pairs olive oil, minced garlic cloves, packed fresh mint leaves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Pan-Fried Lamb Chops with Mint and Pea Puree take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Lamb Chops with Mint and Pea Puree?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Fried Lamb Chops with Mint and Pea Puree?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Lamb Chops with Mint and Pea Puree for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Lamb Chops with Mint and Pea Puree?
Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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