Sticky Lamb Cutlets with Minted Pea and Tomato Relish Sticky Lamb Cutlets with Minted Pea and Tomato Relish

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

4 people


  • 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


  1. In a small bowl mix the mustard and honey together and set aside.
  2. 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.
  3. Prepare the salsa; cook the peas in boiling, salted water for 2-3 minutes. Refresh under cold, running water. Drain and set aside.
  4. 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.
  5. 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.
  6. Serve the chops with the relish and crusty bread.