Lamb Chops with Pea, Feta and Mint Salad

We are in the midst of a house move at the moment, surviving with a few essentials while most of our life possessions snooze in brown boxes.
For the husband, the essentials include half a dozen musical instruments in varying degrees of repair.
For my part, I rushed to unpack the cookbooks - including the thick ring binder of recipes torn from magazines, purloined from friends and stumbled upon on the Internet. This overflowing and messy file is my chief source of culinary inspiration -- including for last night's dinner (which serves two):



2 large lamb chops
200g frozen peas
small pack of fresh mint leaves
100g feta
2 pittas (or any bread, stale will work)
Cook the peas and cool (I rinsed with cold water to speed this up).
Add cubed feta and mint leaves.
Generously pepper the lamb steaks and fry to desired level of done-ness. Leave to rest for a few minutes.
In that time, chop the pitta into large croutons and warm in the pan used for the lamb, thus soaking up any juices.
Mix the croutons into the salad and serve with the lamb.

This would make a good dish for a BBQ, but is also good for pepping up a grey autumn day.

The original recipe, of unknown provenance, also called for cucumber and lemon wedges (which were absent from my fridge) and used twice as much feta as peas.