Name: Lamb chops with mint chimichurri recipe
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 8 Lamb Loin Chops; 120g pea; 200g snow peas, halved lengthways if preferred; 200g sugar snap peas, halved lengthways if preferred; 1/2 small red onion, thinly sliced; 82.50 ml mint leaves; 82.50 ml flat-leaf parsley leaves; 1 small shallot, coarsely chopped; 1 garlic clove; 20.00 ml Italian Red Wine Vinegar; 60ml olive oil

Lamb chops with mint chimichurri recipe

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Prep Time:

Cook Time:
15 minutes

Total Time:
15 minutes

Elevate your Aussie BBQ with homemade mint chimichurri for delicious lamb chops.

Ingredients:

8 Lamb Loin Chops
120g pea
200g snow peas, halved lengthways if preferred
200g sugar snap peas, halved lengthways if preferred
1/2 small red onion, thinly sliced
82.50 ml mint leaves
82.50 ml flat-leaf parsley leaves
1 small shallot, coarsely chopped
1 garlic clove
20.00 ml Italian Red Wine Vinegar
60ml olive oil

Instructions:

Preheat a barbecue grill or chargrill to medium-high heat. Grill the lamb for 3 minutes on each side for medium doneness, or until cooked to your preference. Remove and place on a plate, covering it with foil. Rest for 5 minutes before serving.
In a large heatproof bowl, combine peas and pour enough boiling water over them to cover. Let sit for 2 minutes, then refresh under cold water. Drain well and toss peas with onion in the same bowl.
Combine mint, parsley, shallot, and garlic in a food processor; pulse until finely chopped. Stir in vinegar and oil, then season to taste.
Present the lamb alongside the pea mixture and generously drizzle with mint chimichurri sauce.

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