Minted Lamb Chops with Cucumber Relish Minted Lamb Chops with Cucumber Relish

Minted Lamb Chops with Cucumber Relish

Classic combination of lamb and mint combine for this supper. Lamb chops and cutlets in a minted marinade with a fresh cucumber relish.

prep time
25 mins

cook time
20 minutes

4 people


  • 8 lean lamb loin chops or cutlets
  • 450g/1lb lean lamb mince
  • Salt and freshly milled black pepper
  • 1 small onion, peeled and finely chopped
  • 1.25ml/¼tsp ground mace
  • 1.25ml/¼tsp ground allspice
  • 1.25ml/¼tsp juniper berries, crushed
  • 1 sprig fresh thyme leaves, roughly chopped
  • 30ml/2tbsp currants
  • 45ml/3tbsp 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/¾ inch cubes
  • 6 late season tomatoes quartered
  • 150ml/¼pint white wine
  • 200ml/7floz good, hot chicken or vegetable stock
  • 1 handful freshly chopped marjoram or flat-parsley


  1. 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.
  2. 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.
  3. Add the stock and thyme. Cover and simmer for a further 5 minutes.
  4. Cook the chops under a preheated grill for 12-16 minutes, turning occasionally.
  5. Serve the chops with the relish and new potatoes.