Oven Roasted Lamb Chops with Mint Chimichurri
Ingredients
- 2 cups mint leaves
- 1 small jalapeño, 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
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