We’re winding down a month of mint-inspired content, but we couldn’t finish up without roping Chef Dimitri into creating a little something special. Below, one of Chef D’s favorite ways to use mint – an easy weeknight meal packed with fresh herbs and plenty of nutrients.
Broiled Lamb Chop with Mint Chimichurri and Peas (Serves 4)
For lamb chops:
¾ teaspoon cinnamon
4 (1-inch-thick) lamb shoulder chops
For mint chimichurri:
1 to 2 garlic cloves
2 cups flat-leaf parsley including trimmed stems
2 cups mint including trimmed stems
1/3 cup distilled white vinegar
½ cup extra-virgin olive oil
1 (10-ounce) package frozen peas
3 tablespoons water
2 tablespoons unsalted butter
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.
Meanwhile, make chimichurri and cook peas:
With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and ½ 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.