Preparation time: 50 minutes
4 lamb loin chops
2 garlic cloves
1 ½ cups Italian parsley
1 ½ cups fresh mint
3 tbsp red wine vinegar
1/2 cup olive oil
- Season lamb chops on both sides with salt and black pepper and allow to come to room temperature (around 30 minutes).
- Meanwhile, combine garlic, mint, parsley, vinegar, olive oil, a generous pinch of salt and freshly ground black pepper in a food processor and blend until combined. Transfer to a small jug or bowl.
- Heat a cast iron griddle pan over medium-high heat. Coat pan with cooking spray and cook lamb for 5 minutes on each side. Rest chops for 10 minutes, covered with foil on a plate.
- To serve, drizzle lamb chops with a little chimichurri and serve with steamed peas, carrots and baby potatoes.