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DC to Paree: Pass the Peas, Lamb and Mint Chutney

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The DC to Paree (Paris) Series is a collection of creative recipes from a DC  girl (me) and her food adventures in France. DC to Paree (Paris)  opens the window to a sun-cloaked, mint-filled French kitchen. With a table full of wine, delicate fish and lentil entrees along side tender lamb and crêpe appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris.  
The balsamic-rosemary marinade tenderizes the lamb while giving a juicy tang. Plus the garlic mint brightens the peas. What an addictive couple.
Lamb Food Photography

Food Photography: Lamb and Peas by Muhammad Chughtai

Balsamic and Rosemary Lamb Loin Chops with Mint-Garlic Peas

2 Lamb loin chops, about 1-inch thick
1/3 Cup Balsamic vinegar
1 Cup Olive oil
4 Garlic cloves, paste
2 Rosemary stems, finely chop
1 tsp Ground cumin
¼ tsp Paprika
2 Tbsp Canola Oil
1 tsp Kosher salt

Minty Peas

2 cups Frozen peas
2 Tbsp Mint, finely chop
3 Garlic cloves, minced
Kosher Salt, to taste

Curry Mint Yogurt Sauce

2 Cups Plain Greek yogurt
1 tsp Curry powder
1/4 tsp Cumin
Dash of Smoked paprika
2 tsp Chopped mint
1 Tbsp Fresh lemon juice
Kosher salt, to taste

How to make Curry Mint Yogurt Sauce
1. Mix all ingredients and refrigerate. Taste and adjust seasoning, as needed.

How to make Balsamic and Rosemary Lamb Chops

1. Whisk together balsamic vinegar, garlic paste, salt, rosemary, paprika and cumin. Slowly whisk in the olive oil until it’s well combined. Add balsamic marinade to a baking dish large enough to hold the lamb. Add lamb to the baking dish and coat it in the balsamic marinade.  Refrigerate for 20 minutes. Remove lamb chops from fridge and set aside for about 20 minutes.

2. Heat a large sauté pan to medium-high heat. Once the pan is hot coat with canola oil until the oil heats up, about 3 minutes. Add lamb to the pan and cook until browned, about 3 minutes a side for medium rare. To ensure juiciness, place lamb on a platter and let sit for 5 minutes before serving.

How to make Minty Peas

1. Add water half way up a medium pot and set to high heat. Once the water boils, add salt and turn off the heat. Add peas. Cook peas until thawed, about 3 minutes. Strain the peas and set aside in a bowl.

2. While peas are cooking, place minced garlic on a cutting board and add a pinch of salt on top. Lightly smear the minced garlic until it becomes a paste.

3. Add the garlic paste and chopped mint to the peas and gently toss until incorporated. Taste and adjust seasoning, as needed.

Food Plating
Add mint peas to a platter, top with lamb loin and add a dollop of curry yogurt on top. Enjoy!

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8 Comments leave one →
  1. 12 pm

    love the lamb, never been a fan of peas though. i did have a great sweet pea purée last week in NY! Soo good.

    • brandon maya permalink*
      12 pm

      Howdy Bren!
      The garlic and mint changes then for the better — the peas are lighter and brighter. I mashed the peas, and your puree sounds good – post the recipe.

      Peas and Thank you,
      Brandon Maya

  2. 12 pm

    I love lamb and love the classic combo of lamb and mint but loved the way you placed it in the peas and not directly on the lamb. And I’m a huge fan of anything curry!

    • brandon maya permalink*
      12 pm

      Hiya Jehancancook,
      It’s nice to meat a fellow lamb lover. I’m gonna let you in on a secret you can replace the curry with cumin to make another chutney of awesomeness!

      Peace, Love and Peas,
      Brandon Maya

  3. 12 pm

    You couldn’t have known that lamb is one of our favorite meats! It is quite high up on the list. The curry is a surprising addition with the balsamic, but that’s a great touch.

    • brandon maya permalink*
      12 pm

      Howdy, Duo Dishes,
      I didn’t know about your favorite lamb dish but I agree, besides steak, lamb is my favorite meat. I’m gonna let you in on a secret, that I told Jehanacancook, you can replace the curry with cumin to make another chutney of lamb awesomeness!

      Love, Peas and Mint Peas,
      Brandon Maya

  4. 12 pm

    When I saw lamb and mint, I was dreading the mint jelly. Minted peas is very popular in the UK. We had a lamb roulade for our recent dinner party. Love lamb! Happy you made it rest and cooked it to med rare.

    • brandon maya permalink*
      12 pm

      Cheers, Chef and Steward!
      Thank you for the tasty comment. Mint jelly has its place but not in this recipe. The minted peas, lamb and curry chutney are a wonderful combination. Here’s to trying it at your next dinner party and sending me pictures!

      Love, Peas and Mint Chutney,
      Brandon Maya

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