Lamb chops with mint chimichurri

Create a mouth-watering meal in minutes with these flavoursome lamb chops. Served with crunchy snow peas and drizzled in a mint chimichurri, it’s the perfect quick dinner fix.

4

5m

10m

Ingredients

  • 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 tbs Coles Italian Red Wine Vinegar
  • 1/4 cup (60ml) olive oil

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.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.