Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes Recipe

Name: Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds (3 large) russet or Idaho potatoes, peeled and cubed; Coarse salt; 2 small racks of lamb, cut into chops; Ground black pepper; 3 or 4 cloves garlic, cracked from skin; 1 cup flat-leaf parsley, 4 generous handfuls, divided; 3/4 cup mint leaves, 3 generous handfuls, divided; 1 bulb fennel, quartered, core removed and thinly sliced; 6 radishes, thinly sliced; 6 scallions, chopped; 4 celery ribs from the heart with leafy greens, chopped; 1 heart romaine, shredded; 1 head radicchio, shredded; 1/3 pound ricotta salata cheese, crumbled; 1 teaspoon lemon zest; 1 lemon, juiced (3 to 4 tablespoons); 1 heaping spoonful orange marmalade; 1/3 cup extra-virgin olive oil; 1 cup frozen green peas; 1/4 to 1/3 cup hot milk; 1/2 cup garlic and herb or black peppercorn flavored soft cheese (recommended: Boursin or Alouette brand)

Servings: persons

2 1/2 pounds (3 large) russet or Idaho potatoes, peeled and cubed
Coarse salt
2 small racks of lamb, cut into chops
Ground black pepper
3 or 4 cloves garlic, cracked from skin
1 cup flat-leaf parsley, 4 generous handfuls, divided
3/4 cup mint leaves, 3 generous handfuls, divided
1 bulb fennel, quartered, core removed and thinly sliced
6 radishes, thinly sliced
6 scallions, chopped
4 celery ribs from the heart with leafy greens, chopped
1 heart romaine, shredded
1 head radicchio, shredded
1/3 pound ricotta salata cheese, crumbled
1 teaspoon lemon zest
1 lemon, juiced (3 to 4 tablespoons)
1 heaping spoonful orange marmalade
1/3 cup extra-virgin olive oil
1 cup frozen green peas
1/4 to 1/3 cup hot milk
1/2 cup garlic and herb or black peppercorn flavored soft cheese (recommended: Boursin or Alouette brand)

1
Place potatoes in a pot, cover with water, bring to a boil and cook until tender in salted water, 15 minutes.
2
Preheat broiler to high.
3
Arrange the chops on a slotted broiler pan and season with salt and pepper on both sides.
4
Finely chop garlic with a handful each of the parsley and mint, then reserve.
5
Combine salad of fennel, coarsely chopped remaining mint and parsley leaves, radishes, scallions, celery, romaine, radichio and ricotta salata, in large bowl.
6
Combine the lemon zest, lemon juice and marmalade.
7
Whisk in the olive oil and pour dressing over salad.
8
Toss and season with salt and pepper, to taste.
9
When potatoes are just about ready, broil lamb chops 2 minutes on each side for rare, up to 4 minutes on each side for well doneness.
10
Drain potatoes and transfer back to the hot pot to dry.
11
Add peas, milk and soft cheese then mash to desired consistency.
12
Add in reserved garlic and mint mixture and salt and pepper, to taste.
13
Serve chops alongside piles of salad and potatoes.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/2 pounds (3 large) russet or Idaho potatoes, peeled and cubed, Coarse salt, 2 small racks of lamb, cut into chops, Ground black pepper, and more.

Yes, Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes

How did you like this recipe?

Frequently Asked Questions