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


  • 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


  • 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 

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