Sticky lamb cutlets with minted pea and tomato relish

A minty fresh pea relish is the perfect accompaniment to Aaron Craze's caramelised lamb cutlets
By Aaron Craze
Sticky lamb cutlets with minted pea and tomato relish
  • Rating:
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the marinade

  • 1 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh chives
  • 2 bay leaves, torn
  • 2 cloves garlic, peeled and crushed
  • 3 tbsp olive oil

For the meat

  • 12 lean lamb cutlets, or chops
  • 2 tbsp Dijon mustard
  • 2 tbsp clear runny honey

For the relish

  • 175 g shelled peas, cooked for 2-3 minutes then rehydrated in hot water
  • 2 tbsp sherry vinegar, or white wine vinegar
  • 2 spring onions, stalks only, roughly chopped
  • 1 handful fresh mint, chopped
  • 50 g cherry tomatoes, halved

To serve

  • crusty bread


1. Mix all the marinade ingredients together in a large, shallow bowl and add the cutlets, coating them entirely. Cover and refrigerate for 1 hour.

2. Combine the mustard and honey in a small bowl and brush over the marinated lamb. Cook under the grill on a high heat for 12-16 minutes, turning half-way through.

3. Meanwhile, prepare the relish. Combine the cooked peas, vinegar, spring onions, olive oil, mint and seasoning in a food processor or blender, and whizz briefly until chunky. Stir in the tomatoes, crushing them as you go, and transfer to a bowl.

4. Remove chops from under the grill and arrange three on each plate. Serve with a dollop of relish and a slice of crusty bread.

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