Grilled Lamb Chops with Pea Puree & Vegetables


Grill season is finally here. Next time you feel like firing up the barby, here’s a hearty (read: meaty) recipe for Grilled Lamb Chops with English pea puree and garden vegetables from chef Johnny Sheehan. The versatile red meat gets a bright, summery twist thanks to the marinade, which is full of fresh herbs and citrus, and you can switch out the vegetables below for whatever they’ve got at your local farmer’s market.


Servings: 6-8


For the lamb chops and marinade
  • 6-8 lamb chops
  • 2 cups extra virgin olive oil
  • 1 cup fresh lemon juice
  • 3 cloves garlic, smashed
  • 1 shallot, diced
  • 1 sprig fresh thyme, chopped
  • 1 sprig fresh rosemary, chopped
  • Salt and pepper to taste
For the pea puree
  • 2 cups fresh peas
  • 1 cup vegetable broth
  • 10 fresh mint leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoon fresh lemon juice
  • Salt and pepper to taste
For the grilled vegetables
  • 1 Vidalia onion quartered
  • 2 zucchini cut into 1 inch circles
  • 2 garden tomatoes cut into wedges
  • 2 summer squash cut into 1 inch circles


For the lamb chops and marinade
  1. Combine ingredients and transfer to large Ziploc bag. Shake vigorously to infuse flavors, and add lamb chops.
  2. Marinate 3 hours to overnight. Remove lamb from marinade, season with salt and pepper.
  3. Grill at high heat a couple minutes on both sides to reach internal temperature of 125 degrees Fahrenheit. While grilling brush lamb with residual marinade. You can use sprigs of herbs as your brush to get more flavor.
For the pea puree
  1. Blanch the fresh peas in heavily salted boiling water. Cook till soft but not to the point of mush. Transfer to a blender or food processor.
  2. Heat up the vegetable broth and add to blender. Blend the peas and broth together.
  3. While still blending, add fresh mint, olive oil, butter and lemon juice.  Season with salt and pepper.
  4. Serve warm with your grilled lamb.
For the grilled vegetables
  1. Marinate the vegetables in a large Ziploc bag 3 hours to overnight.
  2. Remove vegetables from marinate and season with salt and pepper.
  3. Grill at high heat until tender. Use a grill basket for the vegetables to prevent from falling through the grates of your grill.

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