To prepare the chimichurri, place the fresh herbs, garlic, spring onions, chilli flakes, half the olive oil and the lemon juice into a small food processor and pulse until it reaches a coarse, but finely chopped, consistency. You don't want this to be a puree. Alternatively, finely chop everything by and and place into a small bowl.
Add the remaining olive oil, season to taste with salt and pepper and set aside for at least half an hour for the flavours to develop.
Meanwhile, heat a grill pan over a medium-high heat (if cooking indoors). Ideally this would be prepared outdoors over an open grill.
Brush your lamb chops with a little olive oil and sear on each side for four minutes. Transfer to a serving platter and leave to stand for two minutes before serving with the chimichurri.
Alternatively, preheat your oven to 180C/ 350 F/ gas mark 4, lightly brush the chops with a little olive oil and roast for 20 minutes until they are cooked through. Thicker chops will need longer in the oven. For medium- rare the temperature should read 63°C (145°F); for medium 71°C (160°F) and for well done 77°C (170°F).
Serve with chunky oven chips and a salad for a complete meal.
• Replace 1/4 of the coriander leaves with fresh oregano, if you can get a hold of it.
• Leftover chimichurri will keep for up to a week in the refrigerator. Bring to room temperature again before serving with grilled meats.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.