Sticky Lamb Cutlets with Minted Pea and Tomato Relish

Sticky Lamb Cutlets with Minted Pea and Tomato Relish
Preparation time : 20-25 minutes plus marinating time

Cooking time : 12-16 minutes

Oven Temperature :

Serves : 4



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
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


In a small bowl mix the mustard and honey together and set aside.
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.
Prepare the salsa; cook the peas in boiling, salted water for 2-3 minutes. Refresh under cold, running water. Drain and set aside.
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.
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.
Serve the chops with the relish and crusty bread.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]