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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