Toasting gives dishes a nutty undertone.

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Credit: Photography by Joseph De Leo

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a cast-iron griddle, skillet or grill over high.

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  • Season the lamb on both sides with salt and pepper. In a shallow dish, mix the EVOO, capers, garlic, anchovies, sage and lemon zest; add the lamb and turn to coat evenly.

  • In a large skillet with a lid, melt the butter over medium-high. When it foams [1, above], add the shallots and cook, stirring constantly, until softened, 1 to 2 minutes. Add the peas and stock; season and partially cover. Reduce the heat; simmer until the peas are crisp-tender, 4 to 5 minutes. Remove from the heat and add 2 tbsp. lemon juice. Using a potato masher or a fork, coarsely mash the pea mixture [2, above], then mix in the mint and cheese.

  • Working in batches, if needed, add the chops to the cast-iron griddle and cook until charred, about 3 minutes per side [3, above]. Transfer to a plate; drizzle with the remaining 2 tbsp. lemon juice. 

  • Toast the bread in a wide-slot toaster or under the broiler until golden. 

  • Top the toasts with a fat slather of the mashed peas. Arrange the lamb chops on top of the toasts, allowing them to spill onto the plate.

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