Moroccan Lamb Rib Chops with Mint Pea Mash

Yield: 4 servings

Moroccan Lamb Rib Chops with Mint Pea Mash


For the Mint Pea Mash
  • 1 1-lb. bag frozen peas
  • 1 clove minced garlic
  • 2 teaspoons lemon juice
  • 1 tablespoon Parmesan cheese
  • 2 oz. cream cheese
  • 1/4 teaspoon salt
For the Lamb Rib Chops
  • 8 lamb chops (about 2 lbs.)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chopped cilantro (for garnish)


For the Mint Pea Mash
  1. Boil peas in water for about 5 minutes or until soft. Strain. Put half of peas and remaining ingredients in food processor and pulse until smooth. Add remaining peas and pulse just for a few seconds.
For the Lamb Rib Chops
  1. Mix all seasonings together. Sprinkle on both sides of lamb chops.
  2. Heat grill to high heat. Spray with cooking spray. Grill on each side for a few minutes. The temperature should reach 130-135 for medium rare. Garnish with chopped cilantro and serve over mint pea mash.


8 grams net carbs per serving
Created using The Recipes Generator
DinnerKarissa Long