Spiced Lamb Chops and Smashed Peas

Directions

1. Heat oven to 400° F.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chops with the curry powder, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Working in batches, brown the chops in the skillet, 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare.
3. Wipe out skillet. Heat remaining oil over medium heat. Add the shallots and cook for 3 minutes. Add the peas and gently smash with the back of a fork or a potato masher. Cook until heated through.
4. Remove skillet from heat and stir in the lemon juice, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb and pita bread.