Sticky Lamb Cutlets

Barbecue Lamb With A Minted Pea And Tomato Relish.

Sticky lamb cutlets served with a minted pea and tomato relish

This recipe uses lamb cutlets or lamb chops which are then marinated in a garlic and herb mixture.

If using chops, get best end or chump chops.

This recipe is from

Serves: 4

Preparation: 20 - 25 minutes

Marinating: 1 hour

Cooking: 12 - 16 minutes.


  • 12 lean lamb cutlets or chops
  • 30ml/2tbsp clear runny honey
  • 30ml/2tbsp Dijon mustard

For The Herb Marinade:

  • 45ml/3tbsp olive oil
  • 15ml/1tbsp freshly chopped rosemary
  • 30ml/2tbsp freshly chopped chives
  • 2 fresh bay leaves, torn into pieces
  • 2 garlic cloves, peeled and crushed
  • Salt and freshly milled black pepper

For the Minted Pea and Tomato Relish:

  • 175g/6oz shelled peas (fresh or defrosted, if frozen)
  • 2 spring onions, roughly chopped
  • Small handful freshly chopped mint
  • 15ml/1tbsp olive oil
  • 30ml/2tbsp white wine or cider vinegar
  • 50g/2oz cherry tomatoes, roughly chopped


  1. In a small bowl mix the mustard and honey together and set aside.

  2. In a large, shallow bowl mix all the marinade ingredients together. Add the cutlets, cover and marinate for up to 1 hour in the refrigerator.

  3. Place the peas, spring onions, mint, olive oil, vinegar and seasoning into a food processor or blender and whizz very briefly. Stir in the tomatoes and transfer to a serving plate.

  4. Brush the steaks with the honey and mustard glaze on both sides and cook on a prepared barbecue or preheated grill for 12-16 minutes, until any meat juices run clear. Turn the chops occasionally, brushing with the remaining honey and mustard mixture.
  5. Serve the chops with the relish and crusty bread.

Sticky Lamb Cutlets and barbecue lamb related recipes:

Barbecue Minted Lamb Steak
Barbecue Morrocan Lamb Kebabs
Tandoori Boti Kebabs
Persian Lamb
Chilli and Mustard Leg of Lamb
Sizzling Valentine Steaks
Lamb Kefethes
Charred Couscous Pepper Cups

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