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
