Roasted Lamb Chops with Snap Pea Salad

Name: Roasted Lamb Chops with Snap Pea Salad
Total time: 30 min
Yield: 1 serving(s)
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

Crunchy salad + meaty lamb = texture perfection.

By Kate MerkerPublished: Aug 8, 2023

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mike garten

Yields:

1 serving(s)

Total Time:

30 mins

Cal/Serv:

675

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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.

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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 cup
small basil leaves
1/4 cup
whole mint leaves plus 2 tbsp. mint leaves, chopped
1/4 cup
whole flat-leaf parsley leaves plus 1 tbsp. flat-leaf parsley leaves, chopped

Directions

1. Step 1Heat oven to 425°F. In small bowl, combine chopped onion, 1 tablespoon vinegar, and 1/4 teaspoon salt.
2. 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.
3. 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.
4. Step 4While lamb is resting, stir remaining 1/2 tablespoon oil into onion mixture, then fold in chopped mint and parsley.
5. 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.

NUTRITIONAL INFORMATION (per serving): About 675 cal, 52.5 g fat (18.5 g sat), 124 mg chol, 931 mg sodium, 20 g carb, 8 g fiber, 8.5 g sugar (0 g added sugar), 32 g pro

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