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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.

Counts as*

  • 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.

Serving Size

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)

Calories: 220
Protein: 22 g
Carbohydrate: 13 g
Fat: 8 g

Per serving (600 Calorie Meal)

Calories: 365
Protein: 37 g
Carbohydrate: 22 g
Fat: 15 g

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