Rosemary Lamb Chops

We brought these to a wine tasting party in 2007 & they were a hit!

1/4 cup 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 tsp crushed red pepper
salt & freshly ground pepper to taste
6 romaine leaves, cut crosswise into 1/4 inch ribbons
1/4 cup shredded mint leaves
12 baby lamb rib chops (2 1/2 #), bones frenched- butcher can do this.
1 tbsp fresh rosemaary

In a medium saucepan, heat 3 tbsp olive oil. Add the scallions & cook over moderate heat, stirring, about 4 minutes. Add the peas, lima beans, zucchini & red pepper & season with salt & pepper. Cover & cook over low heat until barely softened, @ 15 minutes. Add the lettuce & 2 tbsp of the min. Cover & cook until lettuce is very tender, @ 10 minutes.

Preheat a grill pan. Rub the chops with 1 tbsp oil. Season them with pepper, salt & rub the rosemary into the chops. Grill over high heat for 6 minutes, turning once or twice.

Spoon veggies onto plate & top with the lamb chops. Garnish with the remaining mint.