Recipes Dinner Meat Dishes Lamb Main Course Oven-Roasted Lamb Chops with Mint Chimichurri 4.0 (62) Add your rating & review For this playful twist on British roast lamb with mint jelly, Luke Mangan serves lamb chops with a piquant condiment of fresh mint and jalapeño. More Lamb Recipes By Luke Mangan Updated on May 17, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © Quentin Bacon Total Time: 50 mins Yield: 4 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 Directions In a blender, puree the mint, jalapeño, shallot, garlic, vinegar, sugar and 1/2 cup of the oil. Season with salt. Preheat the oven to 450°. In an ovenproof skillet, heat 2 tablespoons of the oil until shimmering. Season the lamb with salt and pepper; add to the skillet, fat side down, and brown over high heat, turning once. Transfer the skillet to the oven and roast for 12 minutes, until medium-rare. Transfer the lamb to a carving board; let rest for 10 minutes. Meanwhile, bring a medium saucepan of salted water to a boil. Blanch the snow peas, about 1 minute. Drain and pat dry. In a bowl, mix the Thai chile, cilantro, snow peas, almonds and the remaining 1 tablespoon of oil; season with salt. Carve the racks into chops; set 3 on each plate. Dollop with the mint chimichurri and serve the snow pea salad alongside. Suggested Pairing For a robust wine to match his chimichurri, Mangan turns to Australia's most famous Cabernet Sauvignon region, Coonawarra. Originally appeared: April 2008 Rate It Print