Grilled Lamb with Crushed Pea and Mint Salsa
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes total, and honestly, it feels fancy enough to impress guests. Tender grilled lamb chops are the perfect canvas for a vibrant crushed pea and mint salsa that's both refreshing and satisfying. The fresh mint isn't just delicious, it's also great for digestion and adds such a lovely brightness to the dish. Everything here is simple to prepare with ingredients you likely already have on hand, making this an easy go to when you want something special without spending hours in the kitchen.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick, trimmed)
- 473 mlfrozen peas(thawed)
- 237 mlfresh mint leaves(roughly chopped)
- 3 tablespoonslemon juice
- 4 tablespoonsolive oil(divided)
- 3garlic cloves(minced)
- 118 mlred onion(finely diced)
- 2 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlgreek yogurt
- ½ teaspooncumin
Detail level
Instructions
- 1
Pat lamb chops dry with paper towels and season both sides generously with sea salt, black pepper, and cumin. Let them rest at room temperature for 10 minutes.
Tip: Bringing meat to room temperature ensures even cooking throughout.
- 2
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
Tip: Don't let garlic burn as it will become bitter.
- 3
Add thawed peas to the skillet and cook for 2-3 minutes, stirring occasionally. Transfer to a bowl and lightly crush with a fork, leaving some peas whole for texture.
Tip: Crushing peas by hand gives better control than a food processor.
- 4
Stir diced red onion, fresh mint, dill, and lemon juice into the crushed peas. Season to taste with salt and pepper, then set aside.
Tip: This salsa can be made up to 2 hours ahead and chilled.
- 5
Preheat your grill or grill pan to high heat. Brush grates lightly with oil to prevent sticking.
Tip: Clean grill grates lead to better char marks and easier cleanup.
- 6
Place lamb chops on the hot grill and cook for 3-4 minutes on the first side without moving them. Flip and cook another 3-4 minutes for medium-rare doneness.
Tip: A meat thermometer reading of 130-135°F indicates medium-rare lamb.
- 7
Remove lamb chops from the grill and let them rest for 3-5 minutes before serving.
Tip: Resting allows juices to redistribute, keeping the meat tender and moist.
- 8
Serve lamb chops with a dollop of Greek yogurt, topped with the crushed pea and mint salsa.
Tip: The cool yogurt complements the warm, seasoned lamb beautifully.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.