Lamb Chops and Snap Pea Salad
A beautifully cooked rack of lamb paired with a fresh snap pea salad, perfect for entertaining or a weeknight dinner.
Ingredients
For the Lamb
- 1 rack rack of lamb, trimmed Season generously
- 2 tablespoons olive oil, divided Use for roasting
- 2 teaspoons coriander, crushed For seasoning
- 1 teaspoon ground sumac For seasoning
- 2 pinch Kosher salt Adjust to taste
- 2 pinch black pepper Adjust to taste
For the Salad
- 2 tablespoons rice vinegar For marinating onions
- 2 red onions finely chopped One for dressing, another for salad
- 1 small fennel bulb Very thinly sliced
- 6 ounces sugar snap peas Halved lengthwise
- 1/4 cup fresh mint, chopped Add freshness to the salad
- 1/4 cup flat-leaf parsley, chopped Add freshness to the salad
- 1/4 cup small basil leaves Add freshness to the salad
- 1 1/2 tablespoons fresh lemon juice For dressing
- 1 pinch sugar Balances the dressing
Instructions
Preparation
- Preheat your oven to 425 degrees F.
- In a small mixing bowl, combine one chopped onion with rice vinegar and 1/4 teaspoon of salt. Allow this mixture to sit to develop its flavor.
Cooking the Lamb
- On a rimmed baking sheet, coat the rack of lamb with 1 tablespoon of olive oil. Season generously with crushed coriander, ground sumac, and 1/2 teaspoon each of salt and pepper.
- Roast the lamb for 20 to 25 minutes, depending on your desired level of doneness—medium rare is ideal.
- Once cooked, let the lamb rest for at least 10 minutes before slicing into chops.
Making the Salad
- For the salad, whisk together the remaining lemon juice, olive oil, sugar, and 1/2 teaspoon of salt and pepper.
- Add fennel and the remaining onion mixture and let sit for about 10 minutes.
- Gently fold in snap peas and herbs.
Serving
- Cut the lamb into chops and serve them alongside the salad and the reserved dressing.
Notes
For enhanced flavor, consider marinating the lamb a few hours before roasting. Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.