Serves 4
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To serve:

  1. 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.
  2. Season the lamb chops generously with salt and black pepper. Preheat a griddle pan over a high heat and brush with oil.
  3. 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.
  4. Serve two lamb chops per person with a spoonful of the mint chimichurri and some crispy jacket chips.

Nutrition Facts

Per Serving: 688kcals, 61.7g fat (22.8g saturated), 1.4g carbs (0.3g sugars), 33.8g protein, 0.5g fibre, 0.165g sodium