Broiled Lamb Chops with Mint Chimichurri
Succulent lamb shoulder chops seasoned with aromatic cinnamon and served with a vibrant mint-parsley chimichurri sauce alongside buttery peas. A perfect combination of Mediterranean and South American flavors.
Ingredients
- •¾ teaspoon cinnamon
- •4 piece lamb shoulder chops
- •2 cloves garlic
- •2 cups flat-leaf parsley
- •2 cups mint
- •⅓ cup distilled white vinegar
- •½ cup extra-virgin olive oil
- •10 ounces frozen peas
- •3 tablespoons water
- •2 tablespoons unsalted butter
Cooking Instructions
- 1.
Preheat broiler.
5 min
- 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.
10 min
- 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.
5 min
- 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.
3 min
- 5.
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
2 min
