Lamb Chop with Mint Chimichurri and Peas
Ingredients
- 3/4 teaspoon cinnamon
- 4 1-inch-thick lamb shoulder chops
- 2 garlic cloves
- 2 cups 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-ounce package frozen peas
- 3 tablespoons water
- 2 tablespoons unsweetened butter
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