Broiled Lamb Chops with Mint Chimichurri

Ingredients

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Water

  Plain, clean water

  3 tbsp or 44g

• Lamb loin

  Domestic, separable lean and fat, trimmed to 1/4" fat, choice, raw

  4 chop, excluding refuse (yield from 1 raw or 380g

• Garlic

  Raw

  1 clove or 3g

• Vinegar

  Distilled

  ⅓ cup or 80g

• Spearmint

  Fresh

  2 cup or 182g

• Cinnamon

  Spices, ground

  ¾ tsp or 2g

• Peas

  Green, frozen, unprepared

  1 package or 284g

• Butter

  Unsalted

  2 tbsp or 28g

• Parsley

  Raw

  2 cup or 120g

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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