Here’s a delicious way to ring in spring with the season’s signature lamb and peas from Williams-Sonoma. As the weather begins to warm up, it’s the perfect time to head outside and fire up the barbie for an easy mid-week dinner or long weekend lunch. Look for grass-fed, pasture-raised lamb at the supermarket or butcher and, if you’d like to simplify prep, use thawed frozen peas in place of fresh.
- Grated zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 large garlic cloves, minced
- 3 tbsp olive oil
- 8 lamb chops, each 125-155 g and 2.5-3 cm thick
- 3 cups freshly shelled peas (or thawed frozen peas)
- Salt and freshly ground pepper
- 2 tbsp minced fresh mint
- 1 tbsp red wine vinegar
- 90 g feta cheese, crumbled
In a shallow dish large enough to hold the chops in one layer, whisk together the lemon zest and juice, garlic and 1 tablespoon of the oil. Add the lamb chops, turn to coat, and let stand for 30 minutes, turning once halfway through.
Prepare a bowl of iced water. Bring a pot of lightly salted water to a rapid boil. Add the peas and cook for about 1-2 minutes until not quite tender. Immediately drain and transfer to the iced water to stop the cooking. Drain well and pat dry.
In a bowl, combine the peas, the remaining 2 tablespoons oil, and the mint. Add 1/2 teaspoon salt and season with pepper. Toss gently.
Preheat barbecue grill on high. Pat the lamb chops dry with paper towels and season both sides generously with salt. Place on the grill rack and cook for about 3-5 minutes until dark brown and sizzling. Turn over the chops and continue to cook for 3-5 more minutes for medium-rare, or to your desired doneness. Transfer to a platter, season with pepper, and let rest for 5-10 minutes.
Stir the vinegar and cheese into the pea salad. Serve alongside the chops. Serves 4.
–If you enjoyed this recipe you can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of cooking techniques and cuisines.