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Broiled Lamb Chops with Mint Chimichurri

['3/4 teaspoon cinnamon', '4 (1-inch-thick) lamb shoulder chops', '1 to 2 garlic cloves', '2cups 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-ounces) package frozen peas', '3 tablespoons water', '2 tablespoons unsalted butter']

Preheat broiler.
Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.
With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

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