Seriously Simple: Grilled lamb chops bring a spring awakening
1 pound frozen peas, defrosted, or fresh-shelled peas
1 cup vegetable or chicken stock
2 tablespoons minced mint leaves,
Zest of one lemon
2 tablespoons creme fraiche
Salt and pepper
1. In a large saucepan, over medium heat, heat the oil. Saute the shallots for about 4 minutes, or until nicely softened. Add the garlic, and cook for 30 seconds while stirring to keep the garlic from browning. Add the peas, and stir to incorporate. Add the vegetable stock, and bring to a simmer. Cover and cook for about 4 to 5 minutes. Remove from the heat.
2. Puree the peas with an immersion blender, leaving some texture and making sure that some peas remain whole. Stir in the mint, lemon zest and creme fraiche. Add salt and pepper, and season to taste. Reserve.
Advance Preparation: May be prepared up to 8 hours in advance through Step 2. Reheat gently.
For the lamb chop marinade:
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