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Lamb chops with mint chimichurri

Lamb chops with mint chimichurriImage by James Moffatt

Ingredients (11)

  • 8 Coles Australian Lamb Loin Chops
  • 1 cup (120g) frozen peas
  • 200g snow peas, halved lengthways if preferred
  • 200g sugar snap peas, halved lengthways if preferred
  • 1/2 small red onion, thinly sliced
  • 1/3 cup mint leaves
  • 1/3 cup flat-leaf parsley leaves
  • 1 small shallot, coarsely chopped
  • 1 garlic clove
  • 1 tbsp Coles Italian Red Wine Vinegar
  • 1/4 cup (60ml) olive oil
Nutrition info

Method

  • Step 1 Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 2 Meanwhile, place the combined peas in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins. Refresh under cold water. Drain well. Return to the bowl with the onion and toss to combine.
  • Step 3 Place the mint, parsley, shallot and garlic in a food processor and process until finely chopped. Add the vinegar and oil and stir to combine. Season.
  • Step 4 Serve lamb with the pea mixture and drizzle with mint chimichurri.