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Ingredients
Peas:
125 g sugar snap peas, sliced
125 g snow peas, sliced
30 ml mint, chopped
½ a red onion, thinly sliced
Salt & freshly ground black pepper to taste
Chimichurri yoghurt sauce:
250 ml LANCEWOOD® Double Cream Plain Yoghurt
2 spring onions, thinly sliced
30 ml mint, chopped
30 ml flat leaf parsley, chopped
Grated zest of 1 lemon
1 clove garlic, crushed
10 ml red wine vinegar
15 ml castor sugar
Salt to taste
Lamb chops:
8 lamb loin chops
1 clove garlic, crushed
Juice of half a lemon
30 ml canola oil
Salt & freshly ground black pepper
Method
Peas:
Add the sugar snap and snow peas to 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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