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.
