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Mustard Glazed Lamb Chops with Summer Salad

It is hard to beat this simple coating for lamb chops.

4 people
30 min
Nutrition per serving
  • kcal
    645kcal
  • protein
    35g
  • iron
    3.8mg
  • carbs
    58g

Ingredients

    • 8 lamb chops, well trimmed
    • 1½ tablesp. dijon-style mustard
    • 3 tablesp. brown sugar
    • Salt and freshly ground black pepper

    Summer Salad

    • Grated zest and juice of 1 lime
    • 3 tablesp. olive oil
    • Handful of mint leaves, chopped
    • 100g soya beans or peas, cooked and cooled
    • 250g cherry tomatoes, halved
    • 4 scallion, thinly sliced
    • 1 small red onion, peeled and thinly sliced
    • 2 nectarines, stones removed, cut into thin wedges
    • 1 avocado, peeled and cut into wedges

Main

    • 8 lamb chops, well trimmed
    • 1½ tablesp. dijon-style mustard
    • 3 tablesp. brown sugar
    • Salt and freshly ground black pepper

    Summer Salad

    • Grated zest and juice of 1 lime
    • 3 tablesp. olive oil
    • Handful of mint leaves, chopped
    • 100g soya beans or peas, cooked and cooled
    • 250g cherry tomatoes, halved
    • 4 scallion, thinly sliced
    • 1 small red onion, peeled and thinly sliced
    • 2 nectarines, stones removed, cut into thin wedges
    • 1 avocado, peeled and cut into wedges

Method

Coat the chops first in the mustard and then in the brown sugar. Season with a little salt and pepper.

Cook on a preheated barbecue or grill for 3-4 minutes on each side. In a large bowl, whisk together the lime zest, juice and olive oil.

Add the beans or peas, cherry tomatoes, scallions, red onion, nectarines, avocado and most of the mint leaves to the dressing in the bowl and mix gently.

Season with salt and black pepper. Scatter the reserved mint leaves over the salad.

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Method

Coat the chops first in the mustard and then in the brown sugar. Season with a little salt and pepper.

Cook on a preheated barbecue or grill for 3-4 minutes on each side. In a large bowl, whisk together the lime zest, juice and olive oil.

Add the beans or peas, cherry tomatoes, scallions, red onion, nectarines, avocado and most of the mint leaves to the dressing in the bowl and mix gently.

Season with salt and black pepper. Scatter the reserved mint leaves over the salad.

Serving Suggestions

Serve the chops with the salad and some steamed new potatoes.

Mustard Glazed Lamb Chops with Summer Salad