Rosemary Lamb Chops
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 scallions, thinly sliced
- 1 cup frozen baby peas
- 1 cup frozen baby lima beans
- 1 small zucchini, cut into 1/2-inch dice
- 1/4 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 6 romaine leaves, cut crosswise into 1/4-inch ribbons
- 1/4 cup shredded mint leaves
- 12 baby lamb rib chops (about 2 1/2 pounds), bones frenched (see Note)
- 1 tablespoon minced rosemary
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