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.
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.
Transfer the peas to a serving platter and top with lamb chops. Serve immediately.