Broiled Lamb Chops with Mint Chimichurri

Ingredients

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Lamb loin

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

  2 chop, excluding refuse (yield from 1 raw or 190g

• Garlic

  Raw

  ½ clove or 2g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Red wine vinegar

  2 tbsp or 30g

• Spearmint

  Fresh

  1 cup or 91g

• Parsley

  Raw

  1 cup or 60g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Water

  Plain, clean water

  1 ½ tbsp or 22g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Preheat the broiler.
2. In a small bowl, combine cinnamon, salt, and pepper. Rub this mixture over the lamb chops. Place the chops on a 4-sided sheet pan and broil 3 to 4 inches from the heat, turning once, for 8 to 10 minutes total for medium-rare.
3. To make the chimichurri, with the food processor running, drop in the garlic to finely chop. Add olive oil, red wine vinegar, mint, and parsley. Pulse until the herbs are finely chopped, season with salt to taste, and transfer to a bowl.
4. In a small saucepan over medium-high heat, cook the peas in water and butter, covered, stirring occasionally, until just tender, about 3 minutes.
5. Serve the lamb chops drizzled with a little chimichurri, with peas and the remaining chimichurri on the side.