Lamb Chops with Mashed Peas and Mascarpone

By carvalhohm2

Ingredients

• 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 to 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 to 1/2 cup mascarpone cheese
• Good quality herb or rosemary potato chips

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Rub the lamb with fennel, salt and pepper. Heat a cast-iron skillet over high heat with 1 turn of the pan olive oil. Add chops and brown them well on each side. Reduce heat to medium, add garlic, 4 tablespoons of butter and the thyme. Baste the meat with the butter as it cooks, about 10 minutes, turning once. Let rest 5-10 minutes before serving.

Meanwhile, heat remaining olive oil, a turn of the pan, in a second skillet over medium to medium-high heat. Add remaining tablespoon butter and melt into oil; when it foams, add shallots. Stir a minute or two, add peas and stock and simmer 4-5 minutes. Season with salt and pepper, and mash peas with a potato masher. Add herbs and mascarpone, and stir to combine. Adjust seasoning to taste.

Top chops with creamy peas (like a sauce) and serve with a pile of potato chips alongside.

Serves 4