Lamb Chops with Mashed Peas and Mascarpone
I love lamb chops. This dish--basted in butter and topped with creamy mashed sweet peas--is so delicious I actually prefer it to roasted leg of lamb and all the trimmings, which we serve up every Easter. The mascarpone peas are also delicious on pork chops or ham steaks as well. The potato chips are a fast dodge for roasted potatoes wedges with rosemary, which I do make if I have potatoes on hand and the time to spare.
- 4 leg of lamb steaks, 1 1/4-inches thick
- 2 teaspoons fennel seed
- Kosher salt and black pepper
- 2 tablespoons olive oil, divided
- 2 cloves crushed garlic
- 5 tablespoons butter, divided
- 2 tablespoons thyme, chopped
- 3 to 4 shallots, finely chopped
- 3 cups shelled fresh peas
- 1/2 cup chicken stock
- 1/4 cup tarragon, chopped
- 1/4 cup mint, chopped
- 1/3 to 1/2 cup mascarpone cheese
- Good quality herb or rosemary potato chips