Easter recipe: Cyril Lignac’s chimichurri lamb chops with peas

Created by French chef Cyril Lignac, owner of Bar des Prés in Mayfair, London, this recipe uses Latin American-inspired chimichurri as a delicious alternative to mint sauce.

Serves four

• Preparation time: 20 minutes
• Cooking time: 8 minutes

Ingredients

• 12 lamb chops
• ½ bunch of flat-leaf parsley
• ¼ bunch coriander
• ¼ bunch of mint
• 6 garlic cloves, peeled
• green Tabasco sauce
• 2 pinches of cumin powder
• 1 lemon
• 1 orange
• 350g peas
• 20ml olive oil + 1 dash for cooking
• A few toasted and crushed almonds
• 20g of butter
• Fine salt, coarse salt, ground pepper

Method

• In the blender, add the stripped herbs together with the garlic, start blending, add the olive oil, Tabasco, cumin, lemon juice and orange zest, blend. Put aside in a bowl.
• In a pot of boiling salted water, cook the peas, when cooked, drain them and plunge them into a bath of ice water.
• In a frying pan, add a dash of oil, season the chops with salt and pepper and brown them, add a knob of butter, coat them in the butter. When they are cooked to the desired doneness, place them on a plate. While the chops are cooking, in a sauté pan, add a knob of butter and the peas, deglaze them with the orange juice, let them thicken and heat up. Season with fine salt.
• Place a spoonful of chimichurri on the plates, add the chops, pour in the peas then sprinkle with the toasted almonds.

Bar des Prés, 16 Albemarle Street, Mayfair, London W1S 4HW; bardespres.com

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