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Oven-Roasted Lamb Chops With Mint Chimichurri

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2 cups mint leaves

1 small jalapeƱo, 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


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

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