Aleppo Lamb Chops with Minty Peas - Whole30

For the Aleppo Lamb Chops:
1 Massage the lamb chops with 1 tablespoon of avocado oil and season both sides with the salt, pepper, paprika and Aleppo pepper.
2 Preheat a cast-iron pan over medium-high heat for 5 minutes. Add the remaining 1 tablespoon of avocado oil and heat until shimmering. Carefully lay in the lamb chops and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, around 3 to 4 minutes, or until the internal temperature registers 135F for medium-rare. If necessary, fry the chops in batches so as not to overcrowd the pan.
3 Transfer the lamb chops to a platter, tent with foil to keep them warm and set aside.
For the Minty Peas:
1 Wipe the pan used to cook the lamb chops and return it to the stove over medium heat. Add olive oil and ghee and heat until shimmering. Add the shallots and season with a pinch of salt. Cook, stirring often, until golden brown, around 3 minutes. Add the garlic and cook, stirring, 1 minute.
2 Add the peas and cook, stirring occasionally, until they’re warmed through, around 8 minutes. Add the mint and season with salt and pepper to taste. Add the water and cook, scraping the bottom of the pan to lift any brown bits, until reduced in volume by half, around 3 minutes. Taste for seasoning and adjust as desired.
3 Transfer the peas to a serving platter and top with lamb chops. Serve immediately.