Intermediate Recipes
Sticky Lamb Cutlets
Serves 4
Preparation time:
15 minutes plus chilling timeCooking time:
12-16 minutes
Ingredients:
12 lean lamb cutlets or chops30ml/2tbsp clear runny honey
30ml/2tbsp Dijon mustard
For the herb marinade:
45ml/3tbsp olive oil15ml/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
Method:
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.
