Filed Under: lamb recipe, spring lamb

Lamb Chops with Zucchini & Pea Sauté

Lamb is such a nice treat, and shoulder blade chops are inexpensive enough for a weeknight dinner. With fresh lemon and mint, this is a spring knockout.

May 21st, 2014

By LeeAnne Wright
Photography by Maya Visneyi

"The flavours are fresh and we really like the salsa. Plus, it's super-easy to make."
–Nicky M., mom of Gabby, 16, and Alex, 14, Newmarket, Ont.
Makes 6 servings
Prep Time
10 minutes
Cook Time
10 minutes
  • 1/2 cup fresh cilantro leaves (packed)
  • 1 cup fresh mint leaves (packed), divided
  • 1/4 cup finely chopped red pepper
  • 2 green onions, finely sliced, divided
  • 1 tbsp minced garlic
  • 2 tbsp red wine vinegar
  • Juice and zest of 1 lemon
  • Pinch chili flakes
  • 1/2 cup olive oil
  • 6 well-trimmed shoulder blade lamb chops (170 g each), 3/4-inch thick
  • 2 medium zucchini, cut into 1/4-inch slices
  • 2 cups snow or sugar snap peas, trimmed
  1. Preheat oven broiler and set rack 6–8 inches from element.

  2. To make mint salsa, chiffonade cilantro and mint, then place in a medium bowl. Add red pepper, half of the green onion, garlic, vinegar, lemon juice and zest, chili flakes and olive oil to bowl and stir to combine. Set aside.

  3. Season lamb chops with salt and pepper and place on a rack set atop a sheet pan. Broil lamb for 4 minutes per side or until an instant-read thermometer inserted into the thickest part registers 120ºF for medium-rare (the temperature will increase while resting). Transfer lamb to a cutting board, cover loosely with foil and let rest 10 minutes.

  4. While lamb is resting, set a sauté pan over high heat; add zucchini, snow peas and 2 tablespoons water, and cover with lid. Let vegetables steam, shaking pan to ensure they cook evenly, for 3 minutes; sprinkle in remaining green onion. Transfer vegetables to individual plates, top with a lamb chop, drizzle with mint salsa verde and serve.

Nutrients Per Serving

Nutrients per serving 668 calories, 
48 g fat, 62 mg calcium, 138 mg sodium, 9 g carbohydrates, 3 g fibre, 45 g protein. Excellent source of vitamins B12, C, E and K, riboflavin, niacin, folate, iron, magnesium, phosphorus, potassium, selenium and zinc; source of fibre, 
calcium, omega-3 and omega-6.

Lamb Chops with Zucchini & Pea Sauté