Place tomatoes and onions into a bowl. Juice the lemons. Grind salt and pepper to taste into the lemon juice. Add any other spices, such as cayenne. Add the minced mint to the lemon dressing, mix well, then pour over the tomatoes.
Delishably
Add sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl. Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
Preheat broiler. Stir together cinnamon and 1 1/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once or twice, 8 to 10 minutes total for medium-rare.
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
Gourmet, November 2009
Remove ~40 small mint leaves, wash, and place in bowl. Cover with 1/4 c. bourbon and soak for 15 minutes. Gather the leaves in paper towel and wring out over the bowl. Dip the bundle again, and repeat the process several times.
Prepare 1:1 simple syrup using the water and sugar; cool.
Pour 3 1/2 c. bourbon into a large bowl or pitcher. Add 1 c. of the simple syrup. Add the mint extract 1 tbsp. at a time until there is a mild mint taste to the mix (each batch is different). [CP: I used all of it the first time I made the recipe.] Refrigerate for at least 24 hours to meld flavors.
Fill a glass 1/2 full with shaved ice. Add a mint sprig. Fill the rest of the way with shaved ice. Fill glass with julep mixture and serve.
Bill Samuels, Food Network