Lamb Chops and Sweet Peas

Lamb Chops are such a wonderful weekend treat. Not only are they tender and soft, their taste also have a distinct character. The peas add extra flavor in this recipe. I’m expecting you, just like I did, will find them particularly interesting when paired with feta cheese, red wine vinegar and parsley!


Serves 2

  •  2 tbsp fresh lemon juice
  • 2 large garlic cloves minced
  • 3 tbsp olive oil
  • 8 lamb chops about 7 oz per person
  • 3 cups sweet peas
  •  1 tsp sea salt
  • 2 tbsp fresh chopped parsley
  • 1 tbsp red wine vinegar
  • 2 oz feta cheese crumbled
  • 2 tbsp balsamic vinegar


  1. In a large sauce pan mix lemon juice, garlic, sea salt and olive oil
  2. Add the lamb chops and marinate overnight if you can or at least 30 minutes prior to cooking
  3. Bring a pot of lightly salted water to a rapid boil. Add the peas and cook for about 5 minutes.
  4. Have a bowl with cold water ready. Put the peas straight in the cold water after you the peas are boiled (to stop them from cooking further).
  5. Combine the peas with the remaining olive oil, the feta cheese and parsley
  6. Heat the pan and add 1 tbsp butter, add the lamb chops and cook on each side for about 3 minutes. High heat recommended at the beginning and then lower to medium heat. Make sure they’re cooked per USDA’s recommended temperatures.
  7. Serve the peas, put the lamb chops on top, add some parsley for garnish and finish off with an amazing balsamic glaze.
  8. Serve and enjoy!