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

Minted Lamb Chops with Cucumber Relish

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

4 people


  • 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


  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 cooked new potatoes.