Mint Chimichurri (Sauce):

Ingredients-

• 20g mint leaves

• 15 sprigs of parsley leaves

• 2g rosemary leaves (about 1 sprig)

• Zest of 1/2 lemon

• Juice of 1/2 lemon

• 3 tbsp olive oil

• 2 tbsp red wine vinegar

• 1 tsp sugar

• 1/4 shallot, finely diced

• Salt and pepper to taste

Instructions-

1. Using a hand blender, combine all the ingredients except the mint and shallots to create a base sauce.

2. Finely dice the shallot and mint leaves. Mix them into the sauce to create a chunkier salsa-like dressing for the lamb.

Orzo Salad:

Ingredients-

• 300g boiled orzo

• 3 peppers, roasted

• 10 cherry tomatoes, roasted

• 1 tbsp olive oil

• Juice of 1/2 lemon

• Zest of 1/2 lemon

• 1/2 block of crumbled feta cheese

• Olives (optional)

• Salt and pepper to taste

Instructions-

1. Preheat your oven to 200°C (392°F). Roast the peppers and halved cherry tomatoes in the oven for approximately 20 minutes until they're tender.

2. Boil the orzo for about 15 minutes, then drain. Add olive oil, lemon juice, lemon zest, salt, and pepper. Mix well.

3. Gently crumble in the feta cheese and combine with the orzo.

4. If desired, you can add olives for an extra Mediterranean touch.

5. To serve, place the lamb chops alongside the orzo salad. Drizzle the lamb with the prepared mint chimichurri sauce. Garnish with fresh herbs and lemon wedges.

Ingredients-

• Lamb chops

Instructions-

1. Season the lamb chops with a little salt and pepper.

2. Heat a grill or pan over medium-high heat.

3. Cook the lamb chops for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level rarity.

4. Rest the cooked lamb chops for a few minutes before serving.

Now, you have the complete instructions for preparing and cooking the lamb chops to accompany your mint chimichurri and Mediterranean orzo salad. Enjoy!