Broiled Lamb Chops with Mint Chimichurri

From the kitchen of Carly

Lamb shoulder chops get a quick broil, then a generous slick of mint chimichurri that tastes like a garden distilled down to its most essential, bright self. Buttery peas on the side complete the picture. Simple, elegant, ready in twenty minutes.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 teaspoon cinnamon
  • 14 (1-inch-thick) lamb shoulder chops
  • 11 to 2 garlic cloves
  • 12cups flat-leaf parsley including trimmed stems
  • 12 cups mint including trimmed stems
  • 11/3 cup distilled white vinegar
  • 11/2 cup extra-virgin olive oil
  • 11 (10-ounces) package frozen peas
  • 13 tablespoons water
  • 12 tablespoons unsalted butter

Instructions

  1. Preheat broiler.

  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.

  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.

  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.

  5. Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.