Pan-Fried Lamb Chops With Minted Pea Salad

• Lamb chops
• 1 large jalapeno pepper
• 1 clove garlic
• 1/2 cup fresh mint
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 1 tablespoon malt vinegar (or any vinegar you have on hand)
• 4 small lamb chops (about 1/2 pound)
• Pea salad
• 1 cup frozen peas, thawed
• 1 pinch kosher salt and freshly ground black pepper
• 1 pinch sugar
• 1 tablespoon malt vinegar (or any vinegar you have on hand)
• 1 small handful fresh mint, roughly chopped

1. In a food processor or blender, blitz the jalapeno, garlic, mint, olive oil, salt, pepper, sugar, and vinegar until smooth. Place the lamb chops in a resealable plastic bag or glass container with about 1/4 cup of the marinade. Shmoosh around. Let sit overnight in the fridge if possible, or for at least an hour at room temperature.
2. When ready to cook, heat a skillet over medium heat and brush excess marinade off lamb chops. Fry chops, 1 to 2 minutes per side, or until nicely charred on the outside and just cooked through on the inside (120u0b0F for rare and closer to 145u0b0F for well-done; add an extra minute per side if you prefer the latter). Plate, then prepare the pea salad.
3. Throw peas into the now empty, dirty pan (where the lamb chops have cooked) and season with salt, pepper, sugar, and vinegar. Cook for 2 to 3 minutes, or until peas are warmed through. Garnish with the mint.
4. Serve lamb chops alongside peas and the remaining marinade.

chops, pepper, clove garlic, fresh mint, extravirgin olive oil, kosher salt, freshly ground black pepper, sugar, malt vinegar, lamb chops, pea salad, frozen peas, kosher salt, sugar, malt vinegar, mint

Taken from food52.com/recipes/81308-pan-fried-lamb-chops-with-minted-pea-salad (may not work)