A classic combo for spring, chubby little lamb chops are the perfect match for buttered peas and wilted shoots. And with everything cooked in the same pan, clean-up is easy peasy.
What You Get
Red spring onions
Lamb loin chops (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 2 servings
Active Time: 30 minutes
Total Time: 30 minutes
Shell the peas. Finely chop about ½ cup spring onions, reserving the rest for another use. Pick the mint, toss the stems, and tear the leaves. Remove the lamb chops from the packaging, pat dry with paper towels, and season with salt and pepper.
In a large sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the lamb chops and cook until done to your liking, 3 to 4 minutes per side for medium-rare. Transfer the lamb chops to a plate and keep warm.
Pour out any excess fat from the pan, leaving about 2 tablespoons. Return the pan to medium heat, and add the spring onions and sauté until softened slightly, 2 minutes. Add the peas and ½ cup water, and cook until the water is almost evaporated and the peas are just tender, 3 to 4 minutes.
Remove the pan from the heat, stir in 2 tablespoons butter, and fold in the pea shoots until barely wilted. Fold in the torn mint leaves last. Drizzle with the juice of ½ lemon, and season with salt and pepper.
Meanwhile, reheat the farro in the microwave until steamed through and warm, 1 to 2 minutes.
Transfer the lamb chops to plates and spoon the farro and peas on the side. Grind with pepper and serve warm.
Note: The lamb loin chops may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.