Easter recipe: Cyril Lignac’s chimichurri lamb chops with peas
This is an Easter lamb main course with a difference

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
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Thai fish pie with crispy turmeric potatoes recipe
The Week Recommends Tasty twist on the Lancashire hot pot is given a golden glow
-
8 recipes that require minimal effort for the best kind of summer eating
The Week Recommends It's the season of grilling and smart desserts
-
Anshu Ahuja's golden coconut and butter bean curry recipe
The Week Recommends Plump, creamy beans in a sweet, spicy sauce
-
Grilled radicchio with caper and anchovy sauce recipe
The Week Recommends Smoky twist on classic Italian flavours is perfect to grill, drizzle and devour
-
These 8 superb cocktails welcome summer with open arms
The Week Recommends Everything required to get you through warm — or sweltering — weather
-
Green bean, almond and peach salad recipe
The Week Recommends Thomas Straker's fresh dish is summer in a bowl
-
Green goddess salad recipe
The Week Recommends Avocado can be the creamy star of the show in this fresh, sharp salad
-
Bomee Ki's Kugelhopf madeleines recipe
The Week Recommends Fluffy, sweet sponge cakes with a zesty, rum twist