LAMB CHOPS WITH MINTY PEA PUREE AND POMEGRANATE

Lamb and mint are a classic pairing. Here, simply seasoned and seared lamb chops are served with a velvety puree of peas and mint. Pomegranate in two forms — seeds and molasses — adds texture as well as sweet-tart flavor to complement the gamey lamb.

• Fine salt

• 2 cups green peas (10 ounces), fresh or frozen

• 1⁄4 cup fresh mint leaves, plus more for serving

• 2 tablespoons unsalted butter, cut into pieces

• 1 tablespoon fresh lemon juice (from 1⁄2 lemon)

• Freshly ground black pepper

• 8 lamb rib chops (about 1 1⁄2 pounds total)

• 1 tablespoon canola, vegetable or other neutral oil

• Pomegranate seeds (arils), for serving

• Pomegranate molasses, for serving (see Notes)

Instructions: In a medium pot of lightly salted boiling water, blanch the peas until bright green and soft, 2-5 minutes. Using a slotted spoon or skimmer, transfer the peas to a heatproof blender along with 1⁄4 cup of the blanching water. Add the mint, butter, lemon juice, a pinch of salt and a few grinds of pepper. Cover loosely, gradually increase the speed to high and blend until smooth, scraping down the sides of the pitcher, as needed. Taste, and season with more salt and/or pepper, as desired; set aside.

Pat lamb chops dry and lightly sprinkle with salt and pepper on both sides. In a large skillet over medium-high heat, heat the oil until shimmering. Working in batches so as not to crowd the pan, add the lamb chops and cook until browned, 2-3 minutes per side, depending on your desired level of doneness. (For medium-rare, an instant-read thermometer should read 130 degrees when inserted into the thickest part of the chop away from the bone at serving.) Transfer to a platter and repeat with the remaining lamb chops.

To serve, transfer the pea puree to a platter, top with the lamb chops, sprinkle with mint leaves and pomegranate seeds, and drizzle with pomegranate molasses.

Notes: Pomegranate molasses can be found at well-stocked supermarkets, Middle Eastern markets and online.

The pea puree can be made up to 1 day in advance. Gently reheat in a saucepan over low heat until warm. Refrigerate leftovers for up to 3 days. Makes 4 servings