Serves 4
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For the chimichurri

To serve

  1. To make the the mint chimichurri, mix all the chimichurri ingredients together in a bowl. Allow to sit for at least 30 minutes to release all of the flavours into the oil before using, but ideally, let it sit for more than 2 hours if time allows.
  2. Season the lamb chops with salt and pepper. Preheat a griddle pan over a high heat and brush it 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. When ready to serve, taste the chimichurri and season with more salt and pepper if desired.
  5. Serve the lamb chops with a good helping of chimichurri over the top and serve with baby potatoes, buttered leeks, steamed mangetout and pomegranate seeds, if using.

Test kitchen tips:

  • Chimichurri can be prepared up to 24 hours in advance. Simply store it in an airtight container in the fridge until you’re ready to use it.
  • Leftover chimichurri can be enjoyed in cheese toasties or on poached eggs.
DinnerEasterSpecial OccasionsFamily mealsSunday roastDinner party

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