Sheet Pan

Lamb Chop with Mint Chimichurri and Peas

January 21, 2015
2 Ratings
  • Serves 4
Author Notes

This easy weeknight meal is packed with fresh herbs and plenty of nutrients. —CAVA

What You'll Need
  • 3/4 teaspoon cinnamon
  • 4 1-inch-thick lamb shoulder chops
  • 2 garlic cloves
  • 2 cups 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
  • 1 10-ounce package frozen peas
  • 3 tablespoons water
  • 2 tablespoons unsweetened butter
  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. 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.
  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.

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