Rosemary salted lamb chops with a minted pea dressing

Preparation:  15 minutes
Cooking Time: 15 minutes

Ingredients:

• 250 g rosemary-flavoured salt
• 8 lamb chops
• 2 T olive oil
• Fresh mint, to garnish

For the dressing:

• 150 g fresh green peas
• 250 g creme fraiche
• 12 mint leaves, chopped
• cracked black pepper, to taste

Method:

1. Sprinkle a layer of the rosemary-flavoured salt on a tray.
2. Rub the lamb chops with olive oil, then coat in the salt. Heat a griddle pan until smoking.
3. Grill the chops for 2 minutes a side, or until charred, then lower the aheat to medium and cook for a further 10 minutes. Set aside to rest.
4. Transfer to serving plates and spoon over the dressing. Serve with lemon wedges and garnish with mint.

To make the dressing, blanch the peas in a saucepan of boiling water for 30 seconds, or until emerald green in colour. Refresh in ice water then drain and roughly mash. Add the creme fraiche. mint and cracked black pepper. 

Credit: Taste Magazine