23 Nov
2010

Lamb Chops with Mustard and Honey Glaze

By Neil Barnes

Over the next few weeks, and even months, we will be concentrating on making the best of the summer weather (hopefully!). We will move the kitchen outdoors and discuss barbeques, picnics and outdoor dining. Not exclusively but there will be a thread running through both the "Easy Living" radio spot and this blog.

We start with a dish that had Alan Columbus salivating at the thought. Barbequed lamb chops with a mustard and honey glaze served with a very summery minted potato dish.

Ingredients

  • 3 Tbsp Dijon Mustard
  • 2 Tbsp runny honey
  • 8 lamb chops
  • 500g new potatoes
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 Tbsp mint 

Method  

Mix the mustard and honey together and rub all over the chops. Grill the chops for 3-4 minutes on each side or until cooked to your liking.         This timing is for medium chops. Thicker ones might take a little longer to cook but take care not to overcook the meat or the result will be dry      and unappetising.

For the potatoes, boil until tender then chop roughly. Combine with the oil, garlic and mint and season to taste.

 Enjoy.

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