Toasting gives dishes a nutty undertone.
Heat a cast-iron griddle, skillet or grill over high.
Season the lamb on both sides with salt and pepper. In a shallow dish, mix the EVOO, capers, garlic, anchovies, sage and lemon zest; add the lamb and turn to coat evenly.
In a large skillet with a lid, melt the butter over medium-high. When it foams [1, above], add the shallots and cook, stirring constantly, until softened, 1 to 2 minutes. Add the peas and stock; season and partially cover. Reduce the heat; simmer until the peas are crisp-tender, 4 to 5 minutes. Remove from the heat and add 2 tbsp. lemon juice. Using a potato masher or a fork, coarsely mash the pea mixture [2, above], then mix in the mint and cheese.
Working in batches, if needed, add the chops to the cast-iron griddle and cook until charred, about 3 minutes per side [3, above]. Transfer to a plate; drizzle with the remaining 2 tbsp. lemon juice.
Toast the bread in a wide-slot toaster or under the broiler until golden.
Top the toasts with a fat slather of the mashed peas. Arrange the lamb chops on top of the toasts, allowing them to spill onto the plate.