Pan-Fried Lamb Chops with Minted Pea Purée
Tender lamb chops pan-fried to a golden crust, served with a vibrant minted pea purée reflecting classic Australian flavors. This australian-inspired lamb ready in about 25 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 4 pieces (about 1 inch thick, 500g total) lamb chops
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh mint leaves
- 300g frozen peas
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1/4 cup water
Instructions
- Step 1: Pat dry 4 lamb chops (about 500g total) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the lamb chops to the hot skillet and cook for 4 minutes on the first side without moving to develop a golden crust. Flip and cook an additional 3-4 minutes for medium-rare, or longer to your preferred doneness. Remove from heat and rest for 5 minutes.
- Step 3: Meanwhile, bring a small saucepan of water to boil, add 300g frozen peas, and cook for 3 minutes until tender and bright green. Drain and immediately transfer peas to a blender.
- Step 4: Add 2 tbsp unsalted butter, 1/4 cup chopped fresh mint leaves, and 1 tbsp lemon juice to the peas in the blender. Blend until smooth, adding up to 1/4 cup water to reach a creamy, spreadable consistency. Season with salt to taste.
- Step 5: Serve the rested lamb chops atop generous spoonfuls of minted pea purée, garnishing with extra mint if desired.
Frequently asked questions
How long does Pan-Fried Lamb Chops with Minted Pea Purée take to make?
Total time is about 25 minutes (10 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 Minted Pea Purée?
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 Minted Pea Purée?
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 Minted Pea Purée for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Minted Pea Purée?
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.
