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
Preheat broiler.
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.
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.
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.
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
