Lamb Chops with Chimichurri, Potato & Green Bean Salad

Serves 4-6

Time 30 minutes

Ingredients

10 lamb French cutlets

5 brown potatoes, peeled

500g green beans, top and tailed

2 garlic cloves, minced

2 anchovies, chopped

1 tbsp capers, chopped

1 tsp Dijon mustard

4 tbsp white vinegar

½ cup extra virgin olive oil

Flat leaf parsley, chopped

Basil leaves, to serve

Chimichurri

½ cup extra virgin olive oil 

2 tbsp red wine vinegar

½ cup flat leaf parsley, finely chopped 

3 garlic cloves, minced

1 red chilli, deseeded and finely chopped

¾ tbsp dried oregano

Approximately ½ tsp salt

½ tsp pepper

Method

In a food processor combine the ingredients for the chimichurri and blitz until you have a paste.

In a bowl combine the lamb chops with the chimichurri – reserve a decent quantity for later and allow to marinate for 15 minutes or longer and prep the salad ingredients.

Place the potatoes in a pot of boiling water and allow to simmer for 8-10 minutes until potatoes are soft but not mushy – for the final 3 minutes of this place the top and tailed green beans in to blanch. When done, remove the green beans from water and place in water with ice to ensure they remain crunchy and slice the potatoes.

For the dressing, combine the 2 minced garlic, anchovy, capers, mustard, white vinegar and olive oil in a small bowl.

In a large salad bowl use hands (to avoid potato breaking up) the potatoes and green beans and dressing, top with chopped parsley and basil leaves.

Now place a grill pan on medium heat and cook the lamb cutlets for around 3 minutes each side – for medium rare – once flipped add a generous amount of chimichurri on top of each lamb chop.

To serve this, place salad and lamb chops on the table and let everyone go for it!