Serves 4
Slaw Ingredients:
1 pound snap peas, trimmed and steamed until tender and bright green
1 red onion, minced
¼ cup mint, finely chopped
¼ cup parsley, finely chopped
Zest of 1 lemon
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup plain Greek yogurt
½ cup red wine vinegar
½ cup shelled pistachios
Lamb Ingredients:
8 lamb chops, frenched
¼ cup rosemary, minced
4 cloves garlic, minced
¼ cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon powdered garlic
1 teaspoon powdered onion
How to cook:
- Marinate the lamb chops. Add oil to a large zip-lock bag, and add rosemary, garlic, salt, and spices. Shake to combine then add lamb.
- Shake the bag until the lamb is coated and marinade, then refrigerate for at least 15 minutes.
- For the slaw, add all ingredients to a large bowl. Stir to combine and refrigerate for at least 30 minutes for flavor to enhance.
- Put a large cast iron skillet over high heat. When the skillet is already very hot, add lamb chops and cook until brown for 2-3 minutes. An additional 2-3 minutes if you want it medium-rare, longer if prefer them well-done.
- Rest 2-3 minutes before serving along with a cup of pea slaw.