Categories: Meals
Ingredients
- 8 medium frenched lamb rib chops, meat pounded to 1/4-inch thick
- Salt and pepper
- 1/4 cup olive oil
- 3 tbsp. capers, drained and chopped
- 4 garlic cloves, crushed
- 8 leaves fresh sage, sliced
- 1 lemon, zested and juiced
- 2 tbsp. butter
- 2 large shallots, finely chopped
- 1 lb. shelled fresh peas
- 1 cup chicken stock
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup grated Pecorino Romano
- 4 slices white bread
Directions
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Heat a cast-iron griddle, skillet or grill over high.
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Season the lamb on both sides with salt and pepper. In a shallow dish, mix the olive oil, capers, garlic, sage and lemon zest; add the lamb and turn to coat evenly.
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In a large skillet with a lid, melt the butter over medium-high. When it foams, add the shallots and cook, stirring constantly, until softened, 1-2 minutes. Add the peas and stock; season and partially cover. Reduce the heat; simmer until the peas are crisp-tender, 4-5 minutes. Remove from the heat and add 2 tbsp. lemon juice. Using a potato masher or fork, coarsely mash the pea mixture, then mix in the mint and cheese.
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Working in batches, if needed, add the chops to the cast-iron griddle and cook until charred, about 3 minutes per side. Transfer to a plate; drizzle with the remaining 2 tbsp. lemon juice.
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Toast the bread under the broiler until golden.
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Top the toasts with a fat slather of the mashed peas. Arrange the lamb chops on top of the toasts, allowing them to spill onto the plate.