Rosemary Lamb Chops

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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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