Broiled Lamb Chops with Mint Chimichurri |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Here, the sunny warmth of mint escapes the sweet-jelly cliché to find new expression in the thick Argentinean herb sauce called chimichurri. Its bright acidity cuts the lush richness of lamb shoulder chops. Ingredients:
3/4 teaspoon cinnamon |
4 (1-inch-thick) lamb shoulder chops |
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 |
1 (10-ounces) package frozen peas |
3 tablespoons water |
2 tablespoons unsalted butter |
Directions:
1. Cook chops: 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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