Sticky Lamb Chops with Minted Pea & Tomato Relish

Preparation:         25 mins
Chilling Time:       60 mins
Cooking Time:     16 mins
Serves:                  4

What you need

8 x John Penny lamb chops
2 tablespoons French Dijon mustard
2 tablespoons runny honey
4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh chives, chopped
2 fresh bay leaves, torn into pieces
2 garlic cloves, peeled and crushed
175g shelled peas
2 spring onions, roughly chopped
Small handful fresh mint, chopped
2 tablespoons white wine or cider vinegar
50g cherry tomatoes, roughly chopped

How to cook

Mix the mustard and honey together in a small bowl and set aside.

In a large, shallow bowl mix together 3 tablespoons of the olive oil, the fresh rosemary, chives, bay leaves and crushed garlic. Add the lamb chops, cover and marinate for up to 1 hour in the refrigerator.

Cook the peas in boiling, lightly salted water for 2–3 minutes. Refresh under cold, running water. Drain and set aside.

Preheat the barbecue or grill.

To make the relish, whizz the peas, spring onions, mint, remaining olive oil and vinegar in a food processor. Season and stir in the tomatoes.

Brush the chops on both sides with the mustard and honey glaze. Cook on the barbecue or grill for 12-16 minutes, turning occasionally, until any meat juices run clear.

Serve the chops with the relish and some crusty bread.

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