Grilled Baby Lamb Chops & Spring Pea Salad

  • SERVES: 4
  • PREP: 25 minutes
  • TOTAL TIME: 1 hour, 25 minutes (including marinating)

An easy-yet-impressive centerpiece for an Easter dinner—or even a weeknight!

While I'd never say no to ham, when it comes to Easter, juicy, tender, grilled baby lamb chops are more my jam. They take on a garlicky, mustard-y, herby, honey-spiked marinade SO well, and cook up very quickly so you aren't waiting around all day for a roast to finish and can focus on dessert instead. (I've got a recipe for that too—my Berry Pavlova!) To balance out the richness of the lamb, I put together a simple salad highlighting spring peas and tender butter lettuce. If you can find good ones in season at your farmers' market or grocery store, get them fresh! If not, frozen peas are a totally fine substitute. Though this looks impressive, I hope this makes you want to make lamb chops more often. They're so easy and don't have to be reserved for special occasions!

For the lamb:

  • 2

    pounds baby lamb chops (about 8–10)

  • 1

    tablespoon Dijon mustard

  • 2

    teaspoons honey

  • 1

    lemon

  • ½

    cup olive oil

  • ¼

    cup roughly chopped fresh herbs, such as oregano, basil, and mint

  • 3

    garlic cloves, smashed

  • ½

    teaspoon kosher salt, plus more for seasoning

  • ¼

    teaspoon freshly ground black pepper, plus more for seasoning

For the salad:

  • 4

    cups butter lettuce leaves (or another lettuce you like)

  • ½

    cup loosely packed tender basil leaves

  • 1

    cup fresh peas (if you can find in season) or frozen peas, defrosted

  • ½

    cup cherry tomatoes, halved

  • ½

    small red onion, sliced

  • ¼

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

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