Ingredients Checklist
- 6-8 lamb leg chops depending on size, cut 3cm thick
- 2 tbsp olive oil
- Sea salt and ground black pepper
- 3 cloves garlic, peeled
- 1 cup fresh mint leaves
- ¾ cup frozen peas, left to defrost
- 3 tbsp lime juice
- ½ tsp sea salt flakes
- ¼ red chilli, seeds removed for a more mild heat
- 2-3 anchovy fillets (optional)
- ½ cup almond oil or any light oil
Instructions
- Prepare the chimichurri first; ready to serve immediately after cooking lamb chops.
- Place garlic, mint, peas, lime juice, salt and chilli into the bowl of a food processor, give a quick whizz, then with the motor running pour in oil.
- Check seasoning and set aside till ready to serve.
- Prepare the lamb chops by rubbing the surface with olive oil and sprinkle with salt and pepper.
- Heat a griddle plate or bbq to high. When the plate is hot, place the chops onto the plate. Avoid over crowding, leaving some space between chops.
- Leave the chops to sear for 2-4 minutes, once brown turn and repeat. Continue to cook to your liking.
- Rest the chops for 5-10 minutes and serve drizzled with mint and pea chimichurri.
