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Roasted Lamb Chops with Snap Pea Salad
Crunchy salad + meaty lamb = texture perfection.
Crushed coriander and sumac impart a uniquely zesty brightness to roasted lamb, which is nicely balanced with a tangy, crunchy snap pea salad tossed with quick-pickled veggies and herbs.
- Yields:
- 1 serving(s)
- Total Time:
- 30 mins
- Cal/Serv:
- 675
Ingredients
- 1/2
red onion, half finely chopped and half thinly sliced
- 2 1/2 tbsp.
rice vinegar, divided
Kosher salt and pepper
- 1/2
rack lamb, trimmed (4 to 5 bones total)
- 2 1/2 tbsp.
olive oil, divided
- 1 tsp.
whole coriander, crushed
- 1/2 tsp.
ground sumac
Pinch of sugar
- 1
small bulb fennel, very thinly sliced
- 6 oz.
oz sugar snap peas, halved lengthwise
- 4
small radishes, thinly sliced
- 1/4 c.
small basil leaves
- 1/4 c.
whole mint leaves plus 2 tbsp. mint leaves, chopped
- 1/4 c.
whole flat-leaf parsley leaves plus 1 tbsp. flat-leaf parsley leaves, chopped
Directions
- Step 1Heat oven to 425°F. In small bowl, combine chopped onion, 1 tablespoon vinegar, and 1/4 teaspoon salt.
- Step 2On rimmed baking sheet, coat lamb with 1/2 tablespoon oil, then season with coriander, sumac, and 1/4 teaspoon each salt and pepper. Roast to desired doneness, 15 to 20 minutes for medium-rare. Let rest at least 5 minutes.
- Step 3Meanwhile, in medium bowl, whisk together 11/2 tablespoons oil, remaining 11/2 tablespoons vinegar, sugar, and 1/4 teaspoon each salt and pepper to dissolve. Add fennel and sliced onion and let sit, tossing occasionally, 10 minutes; fold in snap peas and radishes, then whole herb leaves.
- Step 4While lamb is resting, stir remaining 1/2 tablespoon oil into onion mixture, then fold in chopped mint and parsley.
- Step 5Slice 2 chops off lamb and serve with half each of salad and dressing. Refrigerate leftover salad, dressing, and lamb separately for next day.
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