Lamb Chops and Snap Pea Salad

Name: Lamb Chops and Snap Pea Salad
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 red onion, finely chopped; 2 tbsp. rice vinegar; Kosher salt and pepper; 1 rack of lamb, trimmed; 2 tbsp. olive oil, divided; 2 tsp. coriander, crushed; 1 tsp. ground sumac; 1/4 c. fresh mint, chopped; 2 tbsp. flat-leaf parsley, chopped; 1 1/2 tbsp. fresh lemon juice; 1 tbsp. olive oil; Pinch of sugar; 1 small fennel bulb, very thinly sliced; 1/4 red onion, very thinly sliced; 6 oz. sugar snap peas, halved lengthwise; 1/4 c. flat-leaf parsley leaves; 1/4 c. small mint leaves; 1/4 c. small basil leaves

Serve up a fresh feast this spring.

By Kate MerkerPublished: Mar 18, 2022

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Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

605

Serve a fresh and crunchy salad of lightly pickled fennel and onion, snap peas, and herbs alongside juicy roasted lamb chops.

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Ingredients

For lamb chops

1/2 red onion, finely chopped
2 Tbsp. rice vinegar
Kosher salt and pepper
1 rack of lamb, trimmed
2 Tbsp. olive oil, divided
2 tsp. coriander, crushed
1 tsp. ground sumac
1/4 cup fresh mint, chopped
2 Tbsp. flat-leaf parsley, chopped

For salad

1 1/2 Tbsp. fresh lemon juice
1 Tbsp. olive oil
Pinch of sugar
Kosher salt and pepper
1 small fennel bulb, very thinly sliced
1/4 red onion, very thinly sliced
6 oz. sugar snap peas, halved lengthwise
1/4 cup flat-leaf parsley leaves
1/4 cup small mint leaves
1/4 cup small basil leaves

Directions

1. Step 1Heat oven to 425°F. Make lamb: In small bowl, combine onion, vinegar, and 1/4 teaspoon salt. Let sit until lamb is finished.
2. Step 2On rimmed baking sheet, coat lamb with 1 tablespoon oil, then season with coriander, sumac, and 1/2 teaspoon each salt and pepper. Roast to desired doneness, 20 to 25 minutes for medium-rare. Let rest at least 10 minutes before slicing.
3. Step 3Meanwhile, make salad: In medium bowl, whisk together lemon juice, oil, sugar, and 1/2 teaspoon each salt and pepper to dissolve. Add fennel and onion and let sit, tossing occasionally, 10 minutes, then fold in snap peas and herbs. Set aside.
4. Step 4While lamb is resting, stir remaining tablespoon oil into onion mixture, then fold in mint and parsley.
5. Step 5Cut lamb into chops and serve with salad and onion herb dressing.