Chimichurri lamb chops with potatoes, leeks and peas

Serves 4
400g baby potatoes, halved
8 lamb chops
1 leek, thinly sliced
150g frozen peas

For the mint chimichurri:
large Bunch of fresh parsley, roughly chopped
3 tbsp fresh mint, roughly chopped
130ml extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp red wine vinegar
2 garlic cloves, crushed
Salt and black pepper
  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.

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