Seared Lamb Eye of Loin with Minted Peas
A fresh twist on a classic combo. Peas and mint are whirled into a flavorful puree which tops pan-seared lamb chops.
- Healthy CarbohydrateCounts as a serving of Healthy Carbohydrate
- ProteinCounts as a serving of Protein
To complete your meal, add Cooked Vegetable, Raw Vegetable and Healthy Fat in amounts recommended by your meal plan.
Makes about 16 ounces
400 Calorie Meal: serving size is 3 ounces, cooked weight
600 Calorie Meal: serving size is 5 ounces, cooked weight
What you'll need
3 tsp. olive oil, divided
2 lamb eye of loin, about ½ pound each
3 cups fresh peas (or frozen peas which have been allowed to thaw)
1 TBSP lemon juice
1 clove garlic, minced
1 TBSP chopped fresh mint or 1 tsp. dried mint leaves
What to do
Preheat oven to 400 degrees.
Pour two teaspoons of the olive oil in a large frying pan and place over high heat. When hot, add lamb and sear for 2 minutes each side until meat is nicely browned all over. Transfer meat to a baking tray and roast in the oven for 6-8 minutes (depending on thickness). Remove from oven. Cover loosely with foil and rest for 5 minutes.
Meanwhile, cook peas in a saucepan of boiling salted water for 2-3 minutes or until bright green and tender. Drain well. Blend peas with an immersible blender or in a food processor. Add remaining teaspoon of olive oil, lemon juice, garlic and mint. Process a bit longer, leaving some texture. Serve lamb sliced, topped with minted peas.
Per serving (400 Calorie Meal)
Protein: 22 g
Carbohydrate: 13 g
Fat: 8 g
Per serving (600 Calorie Meal)
Protein: 37 g
Carbohydrate: 22 g
Fat: 15 g