Lamb LoinBluff Meat Supply
6 lamb chops
3 tbsp balsamic vinegar
5 tbsp extra-virgin olive oil
a small bunch of mint , chopped
300g frozen peas
Parmesan , grated to make 2 tbsp
Marinate the chops in 2 tbsp balsamic vinegar, 2 tbsp oil, half the mint and some seasoning. Meanwhile, cook the peas in boiling water for 2 minutes. Drain, then tip into a food processor and purée with the remaining mint, vinegar, olive oil, Parmesan and some salt. Pour into a saucepan to reheat.
Grill the chops for 2-3 minutes each side, then rest for 5 minutes in foil. Serve with the pea purée.