Here, the sunny warmth of mint escapes the sweet-jelly cliché to find new expression in the thick Argentinean herb sauce called chimichurri. Its bright acidity cuts the lush richness of lamb shoulder chops.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
For lamb chops:
For mint chimichurri:
For peas:
Preparation
Cook chops:
Step 1
Preheat broiler.
Step 2
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:
Step 3
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.
Step 4
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.
Step 5
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
