6 lamb loin chops
1 cup Greek yoghurt
2 garlic cloves, roughly chopped
½ cup fresh mint, roughly chopped
½ cup pistachios, roughly chopped
Splash of verjus
Mix together Greek yoghurt and mint. Add olive oil to a fry pan and lightly fry the chops for 3-4 mins on both sides or cooked to your liking. Remove chops from the pan and allow to rest on a warm plate. Add the pistachios, garlic and verjus to the pan juices and stir in the yoghurt mix. Stir through to combine well and warm slightly. Serve over the lamb loin chops with a fresh Greek salad.
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