Grilled lamb chops with fresh pea and mint chimichurri by Foodland Recipe Kitchen

Preparation Time: 5 mins
Cooking Time: 8-10 mins
Serves: 4-6

Ingredients

• 6-8 lamb leg chops depending on size, cut 3cm thick
• 2 tbsp olive oil
• Sea salt and ground black pepper
• 3 cloves garlic, peeled
• 1 cup fresh mint leaves
• ¾ cup frozen peas, left to defrost
• 3 tbsp lime juice
• ½ tsp sea salt flakes
• ¼ red chilli, seeds removed for a more mild heat
• 2-3 anchovy fillets (optional)
• ½ cup almond oil or any light oil

Equipment

• Food processor
• Griddle plate or bbq

Instructions

1. Prepare the chimichurri first; ready to serve immediately after cooking lamb chops.
2. Place garlic, mint, peas, lime juice, salt and chilli into the bowl of a food processor, give a quick whizz, then with the motor running pour in oil.
3. Check seasoning and set aside till ready to serve.
4. Prepare the lamb chops by rubbing the surface with olive oil and sprinkle with salt and pepper.
5. Heat a griddle plate or bbq to high. When the plate is hot, place the chops onto the plate. Avoid over crowding, leaving some space between chops.
6. Leave the chops to sear for 2-4 minutes, once brown turn and repeat. Continue to cook to your liking.
7. Rest the chops for 5-10 minutes and serve drizzled with mint and pea chimichurri.