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