Author Notes
This easy weeknight meal is packed with fresh herbs and plenty of nutrients. —CAVA
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Ingredients
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3/4 teaspoon
cinnamon
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4
1-inch-thick lamb shoulder chops
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2
garlic cloves
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2 cups
flat-leaf parsley, including trimmed stems
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2 cups
mint, including trimmed stems
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1/3 cup
distilled white vinegar
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1/2 cup
extra-virgin olive oil
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1
10-ounce package frozen peas
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3 tablespoons
water
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2 tablespoons
unsweetened butter
Directions
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Preheat broiler.
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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.
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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.
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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.
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Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
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