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 www.simplybeefandlamb.co.uk

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.