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    Coriander Chilli-Crusted Lamb with Minted Pea Purèe

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    Coriander Chilli-Crusted Lamb with Minted Pea Purèe

    Buy your tender lamb chops from the Meat Service Counter.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 red chillies, deseeded and chopped
    • 2 salad onions, chopped
    • Grated zest and juice of 1 lime
    • 1 tsp paprika
    • 20g pack fresh coriander, roughly chopped
    • 3 tbsp olive oil
    • 8 Waitrose English Lamb Chops
    • For the pea purée
    • 20g pack fresh mint, roughly chopped
    • 200g frozen Waitrose Garden Peas
    • 200g pot Total Authentic Greek Yoghurt
    • 1 tsp ground cumin


    1. Preheat a medium hot grill. Place the chillies, salad onions, lime zest and juice, paprika, coriander and oil in a food processor. Blend to a rough paste, then spread over both sides of the lamb and place the chops on a baking sheet.
    2. Cook the peas according to pack instructions, allow to cool slightly, then place in a food processor with all the remaining ingredients and pulse to a smooth purée. Season to taste.
    3. Place the lamb chops under the hot grill and cook for 3-4 minutes each side. Serve the chops with the minted pea purée and new potatoes.

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    Cook's tips

    Coat the chops in the paste the day before. Cover and chill until ready to cook.


    Use a pinch of dried chilli flakes instead of fresh chilli.


    Average user rating

    4 stars