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Sumac Lamb chops with Feta-Pea Mash

In a small bowl, stir together sumac, sea salt, pepper and 1 tsp. of olive oil. Rub over entire lamb chops. In a large non-stick skillet, heat 1 tsp. olive oil over medium-high heat. Add lamb chops to pan. Cook for 6 minutes on each side for medium-rare. Set aside and keep warm.

 

In a saucepan, heat 2 tbsp. olive oil over medium heat. Add shallots, garlic, sea salt and pepper, and sauté until softened, about 4 minutes. Add peas and water and bring to a boil. Reduce heat to low. Cook until peas are hot and almost no liquid remains, about 5 minutes. Using a potato masher, mash peas until smooth with some chunks remaining. Stir in feta,

 

mint, zest and juice. Serve with lamb chops.

Ingredients:

1)

ground sumac : 1.5 teaspoon

2)

sea salt : 0.25 teaspoon

3)

pepper : 0.25 teaspoon

4)

olive oil : 3 tablespoon

5)

frenched lamb rib or loin chops : 8

6)

shallots diced : 2

7)

garlic cloves, minced : 2

8)

sea salt : 0.25 teaspoon

9)

pepper : 0.25 teaspoon

10)

frozen peas : 4 cup

11)

water : 0.25 cup

12)

crumbled feta cheese : 0.35 cup

13)

chopped mint : 2 tablespoon

14)

lemon zest : 0.25 teaspoon

15)

lemon juice : 1 tablespoon

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