Ingredients Jump to Instructions ↓

  1. 1 tbsp chopped fresh rosemary

  2. 2 tbsp chopped fresh chives

  3. 2 bay leaves , torn

  4. 2 cloves garlic , peeled and crushed

  5. 3 tbsp olive oil

  6. 12 lean lamb cutlets , or chops

  7. 2 tbsp Dijon mustard

  8. 2 tbsp clear runny honey

  9. 175 g shelled peas , cooked for 2-3 minutes then rehydrated in hot water

  10. 2 tbsp sherry vinegar , or white wine vinegar

  11. 2 spring onions , stalks only, roughly chopped

  12. 1 handful fresh mint , chopped

  13. 50 g cherry tomatoes , halved

  14. crusty bread

Instructions Jump to Ingredients ↑

  1. Mix all the marinade ingredients together in a large, shallow bowl and add the cutlets, coating them entirely. Cover and refrigerate for 1 hour.

  2. Combine the mustard and honey in a small bowl and brush over the marinated lamb. Cook under the grill on a high heat for 12-16 minutes, turning half-way through.

  3. Meanwhile, prepare the relish. Combine the cooked peas, vinegar, spring onions, olive oil, mint and seasoning in a food processor or blender, and whizz briefly until chunky. Stir in the tomatoes, crushing them as you go, and transfer to a bowl.

  4. Remove chops from under the grill and arrange three on each plate. Serve with a dollop of relish and a slice of crusty bread.


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