In a large bowl combine lamb with lemon juice, bay leaf, shallot, parsley, and a 2-count of olive oil (about 2 tablespoons). Season with salt and pepper Cover the bowl with plastic wrap and marinate in the refrigerator for 45 minutes. Preheat the grill to high. Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. Grill chops about 2 minutes per side for medium-rare (130 degrees F). Let stand for 5 minutes before serving. Garnish with mint leaves.

Meanwhile, for the Smashed Potatoes and Peas, place potatoes in a large pot of cold salted water. Bring to a boil, then simmer for 20 to 30 minutes or until potatoes are fork-tender. Drain and return to the pot. Add cream and a drizzle of oil. Smash the potatoes with a wooden spoon to break them up a little and incorporate the cream. Fold in peas and mint. Season with salt and pepper.

To blanch the peas, submerge them in boiling water for 1 minute, drain them, and plunge them into ice water to stop the cooking process. Drain them again and set aside.