Salsa Verde Lamb Chops with Rancho Gordo Mayocoba Beans and Charred Scallions - American Lamb Board

Ingredients

• 2 cups fresh basil, loosely packed
• 1 bunch fresh cilantro (stems and all), rinsed and dried
• 1 whole garlic clove, peeled
• 1 cup neutral oil (I use rice bran oil at the restaurant, but canola oil works, too)
• 1 tablespoon fennel seeds, (toasted)
• 1 teaspoon cumin seeds, (toasted)
• 1 teaspoon coriander, (toasted)
• Red wine vinegar to taste
• Salt to taste
• 1 bunch scallions (or green onions)
• 1–2 tablespoons neutral oil
• 2 garlic cloves, (minced)
• 4 tablespoons olive oil, (divided)
• 2 cups cooked Rancho Gordo Mayocoba beans with 1 cup of their cooking liquid (soak 1 cup dry beans overnight, then cook for 2–3 hours in water)
• 1/4 cup English peas, shelled
• 2 American Lamb shoulder chops
• 1 lemon, (cut in half)