Lamb Chops with Mashed Peas and Mascarpone
“This dish – basted in butter and topped with creamy mashed sweet peas – is so delicious I actually prefer it to roasted leg of lamb and all the trimmings, which we serve up every Easter. The mascarpone peas are also delicious on pork chops or ham steaks as well. The potato chips are a fast dodge for roasted potatoes wedges with rosemary, which I do make if I have potatoes on hand and the time to spare.” –RR
You can also make this dish using chicken if you prefer.
- 4 leg of lamb steaks, 1 1/4-inches thick
- 2 teaspoons fennel seed
- Kosher salt and black pepper
- 2 tablespoons olive oil, divided
- 2 cloves crushed garlic
- 5 tablespoons butter, divided
- 2 tablespoons thyme, chopped
- 3-4 shallots, finely chopped
- 3 cups shelled fresh peas
- 1/2 cup chicken stock
- 1/4 cup tarragon, chopped
- 1/4 cup mint, chopped
- 1/3-1/2 cup mascarpone cheese
- Good quality herb or rosemary potato chips
Rub the lamb with the fennel, salt and pepper. Heat a cast iron skillet over high heat with one turn of the pan of olive oil. Add the chops and brown them well on each side. Reduce the heat to medium; add the garlic, 4 tablespoons of butter and the thyme. Baste the meat with the butter as it cooks, about 10 minutes, turning once. Let rest for 5-10 minutes before serving.
Meanwhile, heat the remaining olive oil, a turn of the pan, in a second skillet over medium to medium-high heat. Add the remaining tablespoon butter and melt into the oil; when it foams, add the shallots. Stir for a minute or two, then add the peas and stock and simmer for 4-5 minutes. Season with salt and pepper and mash the peas with a potato masher. Add the herbs and mascarpone, and stir to combine. Adjust seasoning, to taste.
Top the chops with creamy peas (like a sauce) and serve with a pile of potato chips alongside.