In a food processor or blender, blitz the jalapeño, garlic, mint, olive oil, salt, pepper, sugar, and vinegar until smooth. Place the lamb chops in a resealable plastic bag or glass container with about 1/4 cup of the marinade. Let sit overnight in the fridge if possible, or for at least an hour at room temperature.

When ready to cook, heat a skillet over medium heat and brush excess marinade off lamb chops. Fry chops, 1 to 2 minutes per side, or until nicely charred on the outside and just cooked through on the inside (120°F for rare and closer to 145°F for well-done; add an extra minute per side if you prefer the latter). Plate, then prepare the pea salad.

Throw peas into the now empty pan and season with salt, pepper, sugar, and vinegar. Cook for 2 to 3 minutes, or until peas are warmed through. Garnish with the mint.

Serve lamb chops alongside peas and the remaining marinade.