4 Servings 15 min Cook
1/2 Cup Olive Oil
3 Tbsp Water
4 Chop, excluding refuse (yield from 1 raw Lamb Loin
1 Clove Garlic
1/3 Cup Vinegar
2 Cup Spearmint
3/4 Tsp Cinnamon
1 Package Peas
2 Tbsp Butter
2 Cup Parsley
Cook chops: Preheat broiler.
Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops.
Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once,
8 to 10 minutes total for medium-rare.
Meanwhile, make chimichurri and cook peas: With motor running, drop garlic
into food processor and finely chop.
Add remaining sauce ingredients and
1/2 teaspoon salt and pulse until herbs are finely chopped.
Transfer to a bowl.
Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
