Ingredients

• 1/2  cup snipped fresh mint leaves
• 2  Tbsp. finely shredded lemon peel
• 2  cloves garlic, minced
• 1  tsp. sea salt or kosher salt
• 1/2  tsp. freshly ground black pepper
• 8  lamb rib or loin chops, cut 1 inch thick
• 2  Tbsp. olive oil
• 1  10-oz. pkg. frozen peas
• 1/4  cup milk, half-and-half, or light cream
• 1/4  tsp. sea salt or kosher salt
• 2  Tbsp. coarsely snipped fresh tarragon
•   Melted butter (optional)
•   Fresh herb sprigs (optional)
• 4  slices hearty bread, toasted

Directions

1. Preheat oven to 450 degrees F. In bowl combine mint, lemon peel, garlic, the 1¿¿teaspoon salt, and pepper. Place chops on rack in shallow roasting pan. Brush both sides of chops with olive oil. Press mint mixture on both sides of chops. Roast, uncovered, 17 to 20 minutes (145 degrees F for medium-rare, 160 degrees F for medium).

2. Meanwhile, cook peas according to package directions. Drain. Place in food processor or blender. Add milk and 1/4¿¿teaspoon salt. Cover and process until nearly smooth. Transfer to bowl; stir in tarragon. Drizzle peas with melted butter; top with fresh herb sprigs. Place chops on bread slices alongside peas.