Grilled Lamb with Crushed Pea and Mint Salsa

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.