Grilled Lamb Chops with Mint Chimichurri Sauce

Serves 4 – 6

To Serve:

6 – 8 lamb cutlets, grilled

Mint Chimichurri Sauce

• 45ml Staffords Capers in Vinegar, drained
• 60ml Staffords pitted Green Olives
• 3 spring onions, trimmed and roughly chopped
• 125ml fresh flat leaf parsley, trimmed
• 15ml Staffords garlic paste
• 45ml Staffords mint jelly
• 20ml Staffords mint sauce
• 60ml olive oil
• 5ml dried chilli flakes (optional)
• salt & milled black pepper

Method:

1. Finely chop, either by hand or in a food processor, the capers, green olives, spring onions and parsley.
2. Place the chopped ingredients into a mixing bowl and add the remaining ingredients. Whisk well to combine and season to taste with salt and pepper.
3. Serve at once, or keep covered in the fridge for up to 12 hours.

Cooks Note – the Mint Chimichurri Sauce is also delicious served with a roasted leg of lamb or as a dressing on grilled halloumi slices.