Serves 4
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For the mint chimichurri:

  1. Boil the potatoes in salted water for 15 minutes until tender.
  2. Meanwhile, make the the mint chimichurri. Combine the parsley, mint, 120ml olive oil, lemon juice, red wine vinegar and garlic in a food processor and pulse to combine into a chunky sauce. Season generously with salt and black pepper. Set aside.
  3. Season the lamb chops. Preheat a griddle pan over a high heat and brush with oil.
  4. Cook the lamb chops for 2-3 minutes per side for medium, or until cooked to your liking. Transfer to a plate, tent loosely with foil and rest for five minutes
  5. In a frying pan, add the remaining oil, the leek and two tablespoons of water. Cover with a lid and cook for 3-5 minutes.
  6. Add the peas and cook for a further 3-5 minutes, tossing occasionally, until softened. Season to taste with salt and black pepper.
  7. Drain the potatoes, steam dry for two minutes and then return to the pan. Add one to two teaspoons of the chimichurri and toss to coat.
  8. Serve the potatoes, leeks, peas, lamb chops on plates and top each with extra chimichurri.

Nutrition Facts

Per serving: 555kcals, 27g fat (6.6g saturated), 25g carbs, 4g sugars, 51.9g protein, 4.9g fibre, 0.169g sodium