Lamb Chops with Chimichurri Sauce

Rinse and finely chop the mint and cilantro.

Cook the rice according to the package instructions. Drain at the end of cooking.

Meanwhile, season the lamb chops with salt and pepper.

In a hot pan, add a drizzle of olive oil and brown the chops for 4 minutes on each side over medium heat, until golden. Set aside.

Prepare the sauce by mixing the grated garlic, mint, cilantro, Espelette pepper, oregano, red wine vinegar and olive oil. Season with salt and pepper and mix.

Serve the chops with the rice, then pour the chimichurri sauce over the top. It's ready!