Spiced Lamb Chops and Smashed Peas

Ingredients:

2 Tbsp EVOO
8 Lamb chops
1 tsp curry powder
Kosher salt and pepper
4 Shallots
3 cups frozen peas, thawed
2 tsp fresh lemon juice
1 Tbsp chopped fresh mint
2 Pieces pita bread, torn into large pieces and lightly seasoned

Preparation:

Heat oven to 400 degrees.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the chops with the curry powder, ¾ teaspoon pepper. Working in batches, brown the chops in the skillet, 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4-6 minutes for medium-rare.

Wipe out skillet. Heat remaining oil over medium heat. Add the shallots and cook 3 minutes.

Add the peas and gently smash with the back of a fork or a potato masher. Cook until heated through.

Remove skillet from heat and stir in the lemon juice, mint, ¼ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb and pita bread.