For the mint chimichurri:

1. In a food processor, add parsley, mint, and olive oil.
2. Pulse until the herbs are small but not quite the texture of a pesto.
3. Place into a bowl. Add chopped shallot, garlic, vinegar, pepper flakes, lemon juice, oregano, salt, and pepper. Set aside.

For the lamb:

1. Heat a large cast-iron skillet over high heat. Add oil and heat. Pat dry each chop with a paper towel. This will help the meat to brown. Season each lamp chop with salt and pepper.
2. Add to the skillet and sear on both sides until golden brown, around 3 minutes per side. The internal temperature for a medium chop is 125 degrees. Let meat rest for 5 minutes before serving.
3. Serve with chimichurri on the side as a dipping sauce or drizzle over meat before serving.

For the radishes:

1. Toss radishes in oil and sprinkle with smoked salt.
2. Roast at 400 degrees for 10 minutes until the radish tops are charred and the radishes brown.

For the potato and leek purée:

1. Boil the potatoes and leeks until tender, about 30 minutes.
2. Once done, remove potatoes, push through a ricer, and set aside.
3. Take the leeks and pulse through a food processor until puréed.
4. In a saucepan, melt butter and sauté the riced potatoes. Add milk, stirring until the potatoes reach a creamy consistency. Add leeks, and some reserved potato water to make a smooth mixture. Serve with the lamb chops and smoky roasted radishes.