Oven-Roasted Lamb Chops with Mint Chimichurri

• 2 cups mint leaves
• 1 small jalapeno, seeded and coarsely chopped
• 1 small shallot, coarsely chopped
• 1 garlic clove, coarsely chopped
• 2 tablespoons red wine vinegar
• Pinch of sugar
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• Salt
• 2 six-rib racks of lamb (about 1 1/2 pounds each)
• Freshly ground pepper
• 6 ounces snow peas
• 1 red Thai chile, seeded and minced
• 1 tablespoon chopped cilantro
• 1/4 cup roasted almonds, chopped

1. In a blender, puree the mint, jalapeno, shallot, garlic, vinegar, sugar and 1/2 cup of the oil.
2. Season with salt.
3. Preheat the oven to 450.
4. In an ovenproof skillet, heat 2 tablespoons of the oil until shimmering.
5. Season the lamb with salt and pepper; add to the skillet, fat side down, and brown over high heat, turning once.
6. Transfer the skillet to the oven and roast for 12 minutes, until medium-rare.
7. Transfer the lamb to a carving board; let rest for 10 minutes.
8. Meanwhile, bring a medium saucepan of salted water to a boil.
9. Blanch the snow peas, about 1 minute.
10. Drain and pat dry.
11. In a bowl, mix the Thai chile, cilantro, snow peas, almonds and the remaining 1 tablespoon of oil; season with salt.
12. Carve the racks into chops; set 3 on each plate.
13. Dollop with the mint chimichurri and serve the snow pea salad alongside.

mint leaves, jalapeno, shallot, garlic, red wine vinegar, sugar, extravirgin olive oil, salt, sixrib racks of lamb, freshly ground pepper, snow peas, red thai chile, cilantro, almonds

Taken from www.foodandwine.com/recipes/oven-roasted-lamb-chops-mint-chimichurri (may not work)