E-Book:
73
Printed Book:
73
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
16)
:
17)
:
18)
:
19)
:
20)
:
21)
undefined: undefined undefined
22)
undefined: undefined undefined
23)
undefined: undefined undefined
24)
undefined: undefined undefined
25)
undefined: undefined undefined
26)
undefined: undefined undefined
27)
undefined: undefined undefined
28)
undefined: undefined undefined
29)
undefined: undefined undefined
30)