3/4 tsp. cinnamon
4 (1″ thick) lamb shoulder chops
1 to 2 garlic cloves, pressed
2 c. flat-leaf parsley including trimmed stems
2 c. mint including trimmed stems
1/3 c. distilled white vinegar
1/2 c. extra-virgin olive oil
1 small package frozen peas
3 tbsp. water
2 tbsp. unsalted butter
Add 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.
Preheat broiler. Stir together cinnamon and 1 1/2 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 or twice, 8 to 10 minutes total for medium-rare.
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
Gourmet, November 2009