Combine all the marinade ingredients together in a bowl and mix well to combine. Rub the mixture over the chops. Cover and store in the fridge for at least 30 minutes, longer if you have time. When you are ready to cook them.
Heat a griddle pan or barbecue to medium-hot. Season the lamb with a little salt and grill for 2-3 minutes on each side.
To make the salad: Place the broccoli and peas in a saucepan and cover with boiling water. Bring back to the boil, then reduce the heat and simmer for a minute. Remove from the heat, then place the blanched vegetables in a bowl of ice water to stop them cooking any further. When cooled drain well.
Make the dressing by combining the honey, lemon juice and rind, mint leaves and olive oil. Mix well. Place the drained vegetables and goats’ cheese in a serving bowl and gently mix through all but 1 tablespoon of the dressing.
Serve the chops with a little of the reserved dressing spooned over them along with the salad and steamed potatoes.
Combine all the marinade ingredients together in a bowl and mix well to combine. Rub the mixture over the chops. Cover and store in the fridge for at least 30 minutes, longer if you have time. When you are ready to cook them.
Heat a griddle pan or barbecue to medium-hot. Season the lamb with a little salt and grill for 2-3 minutes on each side.
To make the salad: Place the broccoli and peas in a saucepan and cover with boiling water. Bring back to the boil, then reduce the heat and simmer for a minute. Remove from the heat, then place the blanched vegetables in a bowl of ice water to stop them cooking any further. When cooled drain well.
Make the dressing by combining the honey, lemon juice and rind, mint leaves and olive oil. Mix well. Place the drained vegetables and goats’ cheese in a serving bowl and gently mix through all but 1 tablespoon of the dressing.
Serve the chops with a little of the reserved dressing spooned over them along with the salad and steamed potatoes.
