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- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 2
Clodagh McKenna makes two easy relishes to serve with chops for a spring lunch: spicy parsley and chilli, and cool feta and mint
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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 clove Garlic, crushed
For the mint and feta relish
- 50g Feta cheese, crumbled
- 1 bunch Mint, chopped
- 70ml Olive oil
To serve
- new potatoes, boiled
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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