Pan-Roasted British Lamb Chops with Minted Pea Purée

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender lamb chops pan-roasted to perfection, served with a vibrant minted pea purée that adds freshness and color. This British-inspired lamb recipe, ready in about 25 minutes, pairs British lamb loin chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 4 chops (about 1 inch thick, 600g total) British lamb loin chops
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves, minced fresh garlic cloves
• 1/4 cup, chopped fresh mint leaves
• 2 cups frozen peas
• 1 tbsp lemon juice
• 2 tbsp heavy cream

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 4 British lamb loin chops dry 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.
2. Step 2: Add the lamb chops to the skillet and cook for 3-4 minutes per side until browned and medium-rare (internal temperature about 135°F). During the last minute, add 2 tbsp unsalted butter and 2 minced garlic cloves, spooning the melted butter over the chops. Remove chops and rest for 5 minutes.
3. Step 3: Meanwhile, bring a medium pot of water to a boil. Add 2 cups frozen peas and cook for 2 minutes until tender and bright green. Drain and immediately transfer to a blender.
4. Step 4: Add 1/4 cup chopped fresh mint leaves, 1 tbsp lemon juice, and 2 tbsp heavy cream to the peas. Blend until smooth and season with salt to taste. Serve the minted pea purée alongside the rested lamb chops.