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Lancewood Lamb Chops With Chimichurri Yoghurt Sauce
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Lancewood Lamb Chops with Chimichurri Yoghurt Sauce

Ingredients

Peas:

125 g sugar snap peas , sliced
125 g snow peas , sliced
30 ml fresh mint , chopped
0.5 red onion(s) , thinly sliced
salt & freshly ground black pepper  to taste

Chimichurri yoghurt sauce:

250 ml LANCEWOOD® Double Cream Plain Yoghurt
2 spring onion(s) , thinly sliced
30 ml fresh mint , chopped
30 ml flat leaf parsley , chopped
1 lemon(s) , zest only
1 garlic clove(s) , crushed
10 ml red wine vinegar
15 ml castor sugar
salt  to taste

Lamb chops:

8 lamb loin chops
1 garlic clove(s) , crushed
lemon , juice of half the zested lemon
30 ml canola oil
salt & freshly ground black pepper  to taste

Method

Peas:
Add the sugar snap and snow peas into a bowl and pour boiling water over. Leave to stand for 1 minute. Drain and refresh under cold water.

Add the mint and red onion and toss to mix. Season to taste and set aside.

Chimichurri yoghurt sauce:
Using a mixing bowl, add the yoghurt, spring onions, mint, parsley, lemon zest, garlic, vinegar, castor sugar and salt and mix through. Set aside.

Lamb chops:
Mix garlic, lemon juice and oil together and gently massage into the chops. Season to taste.

Heat a griddle pan until very hot and grill lamb chops until cooked to your liking.

Serve chops with peas drizzled with chimichurri yoghurt sauce.

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