Grilled Lamb Chops with Mint Chimichurri

Ingredients for Grilled Lamb Chops with Mint Chimichurri

• 3/4 teaspoons cinnamon

• 4 (1-inch-thick) lamb shoulder chops

• 1 to 2 garlic cloves

• 2cups flat-leaf parsley including trimmed stems

• 2 cups mint including trimmed stems

• 80ml distilled white vinegar

• 120ml extra-virgin olive oil

• 1 (275g) package frozen peas

• 3 tablespoons water

• 2 tablespoons unsalted butter

How to make Grilled Lamb Chops with Mint Chimichurri

Preheat grill.

Stir together cinnamon and 5 1/2 teaspoons each of salt and pepper in a bowl, then rub over chops. Grill in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.

With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoons salt and pulse until herbs are finely chopped. Transfer to a bowl.

Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.

Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.