Where have I been you ask? Who am I kidding? Did anyone even notice?
Okay, go get your coffee and read this.
I took a break from social media~ which I need from time to time. I felt the need to get in touch with the world. After Spring Break, the kids start to grow and our schedules get turned around. Some Moms are already organizing Camps! I’ll never be that mom.
It’s Spring~ sort of. In Montana, the snow just gets wetter and heavier. The sun is out more. I get to wear my cool rain boots and trench coat. The birds are chirping, yet confused why they live here. I saw a patch of grass on Sunday. It’s gone.
So, I’m going to ignore the snow and just go with EATING THE SEASON. Wait. I always do that.
This recipe is one for the recipe box! Hopefully, it will adorn your table. If you have NEVER made Lamb Chops, take the plunge, because it’s worth it. They cook up in a flash and the “wow” factor at the table is pretty fierce. The Lavender salt packs a hug punch of flavor which adds sweetness and flora to the fattiness of the meat. It’s perfection. The greatest special dinner for Springtime. I serve them atop Mushy peas ~ I have added the recipe here in case you feel so inclined. They are extremely easy and taste pretty rad.
I didn’t get a good picture of them~ so I added my sloppy easter plate to this post. Because LIFE.
Lamb Chops with Lavender Salt and Minty Peas
- 1 rack Lamb (approximately 10 chops) sliced down each rib to make individual chops
- salt and pepper
- 1 Tbls. Rosemary, fresh chopped
- olive oil
For the Lavender Salt:
- 3 Tbls Dried Lavender
- 1 Tbls Course Flake Salt Like Maldon, Redmond Real salt
For the Minty Peas:
- 3 Cups Frozen Peas
- 1 Cup Water
- 4 Tbls. Salted Butter OR 3 Tablespoons ghee
- 3/4-1 cup Chopped mint, depending how minty you like it.
- 1/2 cup Grated Parmesan fresh if possible
- salt and pepper
Rub the Lamb chops with the salt and pepper, rosemary, and olive oil. Let it marinate on the counter until the lamb is room temperature.
Crush the lavender and salt together in a mortar and pestle. Or put Lavender and salt in a plastic bag and roll flat witha rolling pin over the bag until leaves are crushed in with the salt. Set aside.
Heat a large skillet on high heat.
Sear the Lamb Chops for 2 1/2 minutes on each side. The Lamb should be medium rare.
Remove the chops from the heat and sprinkle generously with the Lavender Salt. Allow the meat to rest a few minutes. The lavender salt will start to perfume the air. Let rest, tented in some foil for a few minutes before serving.
Serve warm. Garnish with fresh parsley.
I serve the lamb over Mushy Minty Peas ( my fav), mashed potatoes, or simple greens.
For the Minty Mushy Peas
In a saucepan, on medium heat, add the 3 cups of Peas and water and cover. Let the peas steam and become tender about 10 minutes or so.
When tender stick your emersion blender right in the pot and puree the peas until mushy. You want them to look like the consistency of lumpy mashed potatoes. You may also transfer them to a vitamix or food processor and pulse.
Add the butter (in chunks), chopped mint, parmesan cheese, and salt and pepper to taste. Stir until well combined. Adjust your seasoning if you need to.