Step 1

Fill a medium saucepan halfway with water, cover, and bring to a boil. Add peas and cook until bright green, 2-3 minutes. Drain in a colander and return to pot.

Step 2

Peel and mince garlic. In a shallow bowl, mix together ⅓ of the garlic (save the rest for the pea purée) with Dijon.

Step 3

Wash mint. Pick leaves off the stems; discard the stems and mince the leaves.

Step 4

Heat a skillet over medium-high heat.

Step 5

In a different shallow bowl, mix together ½ of the mint (save the rest for the pea purée), bread crumbs, rosemary, salt, and pepper.

Step 6

Coat lamb chops with garlic and Dijon mixture on both sides, then place in breadcrumb mixture and coat.

Step 7

Coat bottom of skillet with oil. Add lamb and cook until golden brown and cooked through, 2-3 minutes per side.

Step 8

Add remaining garlic and mint, olive oil, salt, and pepper to saucepan with peas; mash until smooth.

Step 9

Serve by placing pea purée on a plate and sprinkle with feta. Add lamb on top and enjoy!