BROILED LAMB CHOPS WITH MINT CHIMICHURRI

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Broiled Lamb Chops with Mint Chimichurri image

Provided by Paul Grimes

Categories     Garlic     Lamb     Broil     Quick & Easy     Father's Day     Dinner     Mint     Meat     Lamb Chop     Pea     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

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