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Peas:
Chimichurri yoghurt sauce:
Lamb chops:
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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