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:

  1. 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.
  2. Shake the bag until the lamb is coated and marinade, then refrigerate for at least 15 minutes.
  3. For the slaw, add all ingredients to a large bowl. Stir to combine and refrigerate for at least 30 minutes for flavor to enhance.
  4. 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.
  5. Rest 2-3 minutes before serving along with a cup of pea slaw.


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