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.
Serves
4
Prep
5m
Cooking
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
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.
