Rosemary salted lamb chops with a minted pea dressing

Rosemary salted lamb chops with a minted pea dressing

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  • 4
  • Easy
  • 15 minutes
  • 15 minutes
  • Kloovenburg Cabernet Sauvignon 2008


  • 250 g rosemary-flavoured salt
  • 8 lamb chops
  • 2 T olive oil
  • Fresh mint, for garnish
  • For the dressing:
  • 150 g fresh green peas
  • 250 g creme fraiche
  • 12 mint leaves, chopped
  • Cracked black pepper, to taste

Cooking Instructions

Sprinkle a layer of the rosemary-flavoured salt on a tray. Rub the lamb chops with olive oil, then coat in the salt. Heat a griddle pan until smoking.

Grill the chops for 2 minutes a side, or until charred, then lower the heat to medium and cook for a further 10 minutes. Set aside to rest.

Transfer to serving plates and spoon over the dressing. Serve with lemon wedges and garnish with mint.

To make the dressing, blanch the peas in a saucepan of boiling water for 30 seconds, or until emerald green in colour. Refresh in ice water then drain and roughly mash. Add the crème fraîche, mint and cracked black pepper.


TASTE’s take:

Ask your butcher to cut extra long chops for something visually different.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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