Every Aussie family loves a barbecued lamb chop so we've given it a refresh with this easy homemade mint chimichurri.
Ingredients:
8 Coles Australian Lamb Loin Chops
1 cup (120g) frozen peas
200g snow peas, halved lengthways if preferred
200g sugar snap peas, halved lengthways if preferred
1/2 small red onion, thinly sliced
1/3 cup mint leaves
1/3 cup flat-leaf parsley leaves
1 small shallot, coarsely chopped
1 garlic clove
1 tbsp Coles Italian Red Wine Vinegar
1/4 cup (60ml) olive oil
How to make it:
Step 1
Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, place the combined peas in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins. Refresh under cold water. Drain well. Return to the bowl with the onion and toss to combine.
Step 3
Place the mint, parsley, shallot and garlic in a food processor and process until finely chopped. Add the vinegar and oil and stir to combine. Season.
Step 4
Serve lamb with the pea mixture and drizzle with mint chimichurri.
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