Large bunch of fresh parsley, roughly chopped
3 tbsp fresh mint, roughly chopped
120ml extra-virgin olive oil
3 tbsp fresh lemon juice
1½ tbsp red wine vinegar
2 garlic cloves, crushed
Salt and black pepper
8 lamb chops
- For the mint chimichurri, combine the parsley, mint, 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.
- Season the lamb chops generously with salt and black pepper. Preheat a griddle pan over a high heat and brush with oil.
- 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.
- Serve two lamb chops per person with a spoonful of the mint chimichurri and some crispy jacket chips.
Per Serving: 688kcals, 61.7g fat (22.8g saturated), 1.4g carbs (0.3g sugars), 33.8g protein, 0.5g fibre, 0.165g sodium