Lamb loin chops with mint chimichurri

Serves: 4
Preparation time: 50 minutes
Difficulty: Easy


4 lamb loin chops
Sea salt
Black pepper
2 garlic cloves
1 ½ cups Italian parsley
1 ½ cups fresh mint
3 tbsp red wine vinegar
1/2 cup olive oil


  1. Season lamb chops on both sides with salt and black pepper and allow to come to room temperature (around 30 minutes).
  2. 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.
  3. 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.
  4. To serve, drizzle lamb chops with a little chimichurri and serve with steamed peas, carrots and baby potatoes.