This recipe came about by accident during the pandemic when I had limited supply in the freezer. You remember those days, when the world acted like it was ending. I could barely find a frozen vegetable at the market, and peas became a staple for us. During this time when butchers could not supply to restaurants they opened up to the public, and we discovered Cream Co Meats.
Cream Co is fabulous, and their lamb is really good. We kind of ended up eating like kings those first 9 months of being in lock-down as we now had access to wonderfully delicious cuts such as this lamb, as well as duck, quail, rib-eyes, the list goes on and on. Good news, is that they are still open to the public and they ship! Back to this recipe for Pan Fried Lamb Loin Chops with Peas and Mint as it has become a favorite around here as it is really easy, and comes together in a flash. Pan frying makes it so much easier.
With Easter around the corner as well as springtime lamb and peas starting to show up on the markets, I thought it was time to share this as it would be a lovely addition for all that Easter menu planning. Though I love an Easter ham, if we were going to be home this year, I would definitely be making these pan fried lamb loin chops.
I came up with this idea when I was making lamb and Lenny asked if we were going to have mint jelly with it. I have never been a fan of mint jelly alongside lamb, nor has he, so it was not an option. I find mint jelly a bit overwhelming. That being said, I love the brightness of fresh mint when it is added to vegetables as well as sauces to serve with meat especially lamb.
Lamb loin chops are different than the fancy French ones with the long elegant bone in that you are probably thinking of. These lamb loin chops do not have a long bone-in, they are plumper and juicer which means even more flavor. We like to think of them as more rustic, or the every day lamb chop.
- I like to season meat with kosher salt the day before cooking. I like sprinkle on both sides of the meat and place into a shallow glass dish, uncovered, and place into the refrigerator. I have been cooking meat this way for two years now, and find that this step brings out the flavor more.
- Bring meat to room temperature at least 30 minutes up to an hour before cooking.
- Fresh peas take a bit longer to prepare but are totally worth it. If in a pinch use frozen, just be sure to place the frozen peas in a colander in the sink, give a quick spray with hot water and then let them sit until you are ready to cook.
Perfect Lamb Cooking Times:
Remove the meat from the heat source when it reaches the desired doneness, place onto a plate and cover with foil. Let sit at room temperature for 3 -5 minutes which will bring it to the perfect temperature.
- Medium Rare – remove when the internal temperature reaches 135, after sitting it will be near 145.
- Medium – remove when the internal temperature reaches 150, after sitting it will be near 160.
- Well – remove when the internal temperature reaches 160, after sitting it will be near 170.
More Lamb Recipes:
- 4 lamb loin chops
- 1 tablespoon olive oil
- 1 medium clove of garlic
- 2 tablespoons minced shallot
- 10 ounces frozen or fresh peas (if using frozen refer to blog post on how to defrost)
- 1 teaspoon za'atar
- kosher salt
- black pepper
- mint, handful, minced
I prefer to season the meat lightly with salt the day before cooking, refer to tips in blog post.
Take the lamb out of the refrigerator at least 30 minutes up to an hour before cooking.
Sprinkle pepper over the top and bottom of each chop.
Preheat a heat bottomed pan over medium-low heat.
Add the olive oil to the pan along with the garlic, light cook until slightly golden, then remove the garlic from the pan and set aside.
Place the lamb chops into the pan over medium low heat, and sear each side until a deep brown crusty crust forms; about 3 - 4 minutes per side. Only flip once.
Cook until desired doneness. We prefer medium rare, so I pull the meat when the internal temperature reaches 135. Place the lamb chops on a plate and cover with foil, they will continue to cook to reach a perfect 145 after 3 - 5 minutes. See blog post for more cooking times.
Wipe out the pan with a paper towel. Drizzle a small amount of olive oil (about a teaspoon) back into the pan, and place over medium low heat. Add the shallots, stir and cook for 2 minutes until soft.
Add the peas along with the za'atar , stir and cook for 1 minutes. Stir in the mint and then proceed to adding the lamb back.
Add the lamb back to the pan just to mix the two flavors together, let gently heat for another minute. Turning the lamb every so often. You are not cooking the lamb or peas just mixing together. Remove the pan from the stove after a minute.
Place the peas on a plate, lay the lamb on top, sprinkle the garlic and a little extra mint over the top.