UKTV recipes
Clodagh McKenna
Clodagh McKenna from Market Kitchen
Clodagh McKenna makes two easy relishes to serve with chops for a spring lunch: spicy parsley and chilli, and cool feta and mint

 

Lamb chops with herb relishes

Method
 
1. For the lamb chops: heat a griddle pan until very hot then add the oil and allow to heat through. Add the chops, reduce the heat and cook for about 15 minutes, turning half way through.

2. For the parsley and chilli relish: mix together all the ingredients in a bowl.

3. For the mint and feta relish: mix together the ingredients in a separate bowl.

4. Serve the chops with both relishes and some boiled new potatoes.

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easy
 
Serves: 2
quickcook
Prep: 10 min
Cook: 15 min
 
 

Ingredients

For the lamb chops

50ml sunflower oil
4 loin lamb chops

For the parsley and chilli relish

1 bunch flat-leaf parsley, chopped
1 chilli, deseeded and finely chopped
1 lemon, juice only
1 garlic clove, crushed

For the mint and feta relish

50g Feta cheese, crumbled
1 bunch Mint, chopped
70ml Olive oil

To serve

new potatoes, boiled

 

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