RECIPE BY:

Courtney Roulston

SERVING SIZE:

6 people

INGREDIENTS:

• 12 Coles lamb loin chops, around 100g each
• 60g butter
• 6 cloves garlic, skin on, lightly crushed
• 3 cups frozen peas
• 250g snow peas
• 300g baby potatoes, boiled with skin on

MINT PISTOU:

• 1 cup mint, leaves picked
• 1 cup basil, leaves picked
• ½ cup olive oil
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons honey

METHOD:

• To make the pistou, Place the mint, basil, oil, lemon zest, lemon juice, honey and a pinch of sea salt into a small food processor. Blend until smooth.
• Season the lamb generously. Heat a large heavy based frying pan over a medium/high heat. Add a small amount of olive oil and cook half the lamb for 3-4 minutes on the one side until deeply caramelised. Turn over and place 20gm of the butter and garlic cloves into the pan, basting the lamb for a further 3 minutes, or until the lamb is just tender when touched. Set aside in a warm place to rest. Repeat with remaining lamb chops.
• Meanwhile bring a large pot of salted water up to the boil and cook the peas for 2 minutes before adding in the snow peas and cook for a further minute. Drain the peas and place them into a large bowl along with the cooked potatoes, remaining butter, sea salt and 1 tablespoon of the pistou. Toss to coat and place the pea salad onto the base of a large serving platter. Top with the lamb chops, garlic cloves and drizzle with the remaining pistou. Serve warm with Crusty bread and a glass of Pizzini Shiraz.