Lamb chops served with minty courgette ribbons will appeal to all the family. How to make honey-glazed lamb chops shared on page.
Preparation time : 10 minutes
Cooking time : 20-25 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Preheat the grill to medium heat. Season the chops on both sides. Cover the grill pan with foil and lay the lamb chops on top. Mix together the honey and soy sauce, then use to brush over the chops on one side.
2. Grill the chops for 5-10 minutes then turn them over and baste on the other side. Continue to grill, basting the chops frequently with the juices, until the meat is cooked and the chops are nicely glazed.
3. Meanwhile, peel the courgettes lenghtways into long, thin ribbons using a potato peeler. Blanch the ribbons for about 2 minutes in boiling water. Drain and set aside.
4. Melt the butter and mint jelly in a saucepan. Then toss in the courgette ribbons and continue to toss until they are evenly coated. Remove from the pan while still crisp. Serve the courgette ribbons with the honey-glazed lamb chops. Garnish with mint and serve mint jelly in a separate dish.
Tip : To prevent chops from going out of shape, trim the fat off and secure the chops neatly by inserting a cocktail stick to connect the tailend of the of the chop to the meat part before cooking, but remember to remove the sticks before serving.
Honey-glazed lamb chops are complemented by a glass of medium-bodied valpolicella, a red Italian wine, which comes from near Verona. Enjoy your meal!