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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!

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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