Sticky Lamb Cutlets with Minted Pea and Tomato Relish
Tender lamb cutlets in a herb marinade and brushed with honey and mustard.
Prep Time: 25 mins
Cook Time: 16 minutes
Serves: 4 people
Ingredients
12 lean lamb cutlets or chops
2 tablespoons clear runny honey
2 tablespoons Dijon mustard
For the herb marinade:
3 tablespoons olive oil
1 tablespoon freshly chopped rosemary
2 tablespoons freshly chopped chives
2 fresh bay leaves, torn into pieces
2 garlic cloves, peeled and crushed
For the minted pea and tomato relish:
175g shelled peas (fresh or defrosted, if frozen)
2 spring onions, roughly chopped
Small handful freshly chopped mint
1 tablespoon olive oil
2 tablespoons white wine or cider vinegar
50g 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.