1. In small saucepan melt 2 Tbs. unsalted butter over medium heat. Add 1 cup frozen peas and 2 Tbs. water to the pan and cook until bright green and tender, 4 to 6 minutes. Transfer to a small food processor along with 1/2 cup finely grated Parmesan, a few mint leaves, if desired, and puree. Season with 1/8 tsp. each kosher salt and pepper.
2. Season 8 3/4-inch thick lamb chops with 1/8 tsp. each kosher salt and freshly ground pepper. Heat a grill pan over high heat and cook chops, turning once, until medium-rare, 3-4 minutes each side. Grill 4 slices of country bread over high heat until lightly charred then smear with pea mixture to serve.
3. Mix together 1 Tbs. red wine vinegar, 1 Tbs. olive oil, and 1/8 tsp. each Dijon-style mustard, kosher salt and pepper. Toss with 4 cups mixed spring greens. Serve salad with lamb and toast.