Seared Lamb Chops And Pearl Onions With Mashed Peas And Mint Tahini

Seared Lamb Chops And Pearl Onions 

With Mashed Peas and Mint Tahini

Lamb and mint are a perfect pairing, but so too are peas and pearl onions. Add tahini to the mix, and the gang’s all here! A vibrant plate to perk up any mid-winter meal, and the minted tahini is superb on the juicy lamb chops. Use rib, loin or shoulder chops for this recipe.

Ingredients:

Lamb And Onions
8 lamb chops, about 1½ lbs
2 tbsp olive oil
2 cloves garlic, sliced
2 bags, each 10 oz, pearl onions

Mint And Tahini Sauce
½ cup tahini, well stirred
¼ cup water
Juice of ½ a lemon
1 garlic clove, chopped
1 bunch mint, about ½ cup
Salt and pepper to taste

Mashed Peas
4 cups frozen petite peas
½ cup full-fat (14%) sour cream
Salt and pepper to taste
Sea salt and freshly cracked black pepper to taste
1 tbsp butter
⅓ cup water
1 tsp sugar
Juice of half a lemon

Directions:

Marinate lamb in olive oil and garlic on the counter for 30 minutes, turning halfway through. To peel pearl onions, trim the ends and drop in a pot of boiling water for less than a minute. Drain in a colander and rinse with cold water. The peels should pop off.

For sauce, add tahini, water, lemon juice, garlic and mint leaves to a blender. Purée until smooth. Season and taste. Cover and set aside.

Microwave or boil peas until tender and sweet, 2 to 3 minutes. Drain and add to a medium bowl, stirring in sour cream, salt and pepper. Using an immersion blender, pulse a few times. Cover and set aside.

Preheat a grill pan or large skillet to medium-high heat. Season lamb well on both sides and cook for 3 to 4 minutes on each side, depending on the size of your chops. Cooking them to medium-rare is preferred (slightly pink in the middle). Remove to a plate and tent with foil. Meanwhile, add butter and onions to the same grill pan or skillet, and sauté for 5 minutes until they start to caramelize. Add water and sugar and cook, uncovered for 5 to 7 minutes more, or until onions are tender and golden. Season with salt and pepper and a squeeze of lemon.

Place a mound of mashed peas on each plate, top with 2 lamp chops and caramelized onions, and spoon over mint tahini sauce. Serve at once.

Serves 4