Minted Lamb Chops

Lamb Chops and Salad

Enjoy these minty chops as they make a delicious midweek treat. Prepared and ready on the table in under 30 minutes – and served with a creamy potato and watercress salad – a mouthwatering treat for all.


  1. To prepare the marinade: in a large, shallow bowl, mix all the marinade ingredients together. Season. Add the lamb, coat on both sides, cover and set aside.
  2. For the salad: in a large bowl, mix all the ingredients together, season and set aside.
  3. Cook the lamb in a non-stick griddle pan on the hob, under a preheated moderate grill or on a prepared BBQ for 6–8 minutes on each side or until any meat juices run clear.
  4. Serve the chops with the salad.
Preparation Time: 10 mins
Cooking Time: 16 mins


  • 4 Intwood Farm lamb chops
    For the marinade:
  • 1 tablespoon rapeseed or sunflower oil
  • 2 teaspoons prepared mint sauce
  • 1–2 tablespoons balsamic vinegar
    For the salad:
  • 900g small new potatoes, quartered, cooked and cooled
  • 3–4 tablespoons low-fat Greek yogurt
  • ½ lemon, grated zest and juice
  • 1 small red onion, peeled and finely chopped, or 2 spring onions, finely chopped
  • 1 garlic clove, peeled and finely crushed
  • 2 large handfuls watercress leaves, rinsed
  • 2 tablespoons freshly chopped flat-leaf parsley

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