1 1/2 cups fresh (or frozen) peas
3 tablespoons crumbled feta cheese
1/2 cup fresh mint leaves, torn
To prepare the pea salad, while the lamb is cooking add peas to pan of boiling, salted water and cook for 30-40 seconds. Drain, rinse with cold water and transfer to a bowl. Add feta cheese, mint leaves, a squeeze of lemon, and 1 tablespoon of olive oil. Toss well, crushing peas slightly.
Serve lamb chops and pea salad with additional lemon and olive oil on the side.