Classic combination of lamb and mint for this supper dish. Lamb chops and cutlets in a minted marinade with a fresh cucumber relish.
Prep Time: 25 mins
Cook Time: 20 minutes
Serves: 4 people
Ingredients
8 lean lamb loin chops or cutlets
450g lean lamb mince
1 small onion, peeled and finely chopped
¼ teaspoon ground mace
¼ teaspoon ground allspice
¼ teaspoon juniper berries, crushed
1 sprig fresh thyme leaves, roughly chopped
2 tablespoons currants
3 tablespoons oil
2 large cucumber, peeled and cut into thin slices
2 shallots, peeled and finely chopped
2 medium carrots, peeled and finely diced
2 sticks of celery, finely diced
4 large potatoes, peeled and cut into 2cm cubes
6 late season tomatoes quartered
150ml white wine
200ml good, hot chicken or vegetable stock
1 handful freshly chopped marjoram or flat-parsley
Method
To prepare the marinade; mix all the ingredients together. Place the lamb in a shallow dish, spoon over the marinade and coat on both sides. Cover and marinate for up to 1 hour.
To prepare the relish; heat the butter in a large non-stick frying pan and cook the shallots for 2-3 minutes. Add the cucumber, nutmeg and seasoning and continue to cook for a further 5 minutes.
Add the stock and thyme. Cover and simmer for a further 5 minutes.
Cook the chops under a preheated grill for 12-16 minutes, turning occasionally.
Serve the chops with the relish and cooked new potatoes.