Broiled Lamb Chops With Mint Chimichurri

• 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

1. 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. 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
6. and serve peas and remaining
7. on the side.

cinnamon, lamb shoulder chops, garlic, flatleaf parsley including, mint including, white vinegar, extravirgin olive oil, frozen peas, water, unsalted butter

Taken from www.epicurious.com/recipes/food/views/broiled-lamb-chops-with-mint-chimichurri-356010 (may not work)