Ingredients (serves 4)

• 2 tbs French dijon mustard
• 2 tbs runny honey
• 8 lamb chops

For the herb marinade

• 3 tbs olive oil
• 2 tbs fresh rosemary, chopped
• 2 tbs fresh chives, chopped
• 2 fresh bay leaves, torn into pieces
• 2 garlic cloves, peeled and crushed

For the relish:

• 175gr shelled peas
• 2 spring onions, roughly chopped
• small handful fresh mint, chopped
• 1 tbs olive oil
• 2 tbs white wine vinegar
• 50gr cherry tomatoes, roughly chopped

How to:

1. Mix the mustard and honey together in a small bowl.
2. In a large shallow bowl mix all the marinade ingredients together. Add the lamb chops, cover and marinade for up to 1 hour in the refrigerator.
3. Cook the peas in boiling salted water for 2-3 min. Refresh under cold water. Drain and set aside. Preheat the grill.
4. To make the relish, whizz the peas, spring onions, mint, olive oil and vinegar in a food processor. Season with salt and freshly ground black pepper, and stir in the tomatoes.
5. Brush the chops on both sides with the mustard and honey glaze. Cook on the BBQ or grill for 12-16 min, turning occasionally, until any meat juices run clear. Serve the chops with the relish and crusty bread.

*Recipe from a Sainsbury’s leaflet.

Ingredients (serves 2)

For the sauce

• 1 garlic clove, crushed
• 2 tablespoons thai fish sauce (nam pla)
• 2 tablespoons lime juice
• 1 small red chilli, de-seeded and chopped finely
• 1 tablespoon white wine vineger or rice vinegar
• 1 tablespoon caster sugar

For the kebabs

• 500gr lean minced lamb
• 1 small onion
• 1 garlic clove
• 1 teaspoon coriander seeds, crushed
• 2 tablespoons fresh coriander
• salt and freshly ground black pepper

How to:

1. Soak 10 bamboo skewers in a bowl of water for at least 10 min to prevent them from burning under the grill
2. Meanwhile, to make the sauce, combine the sauce ingredients in a small screw top jar, add a tablespoon of water and shake well.
3. To make the kebabs, put the kebab ingredients in a food processor, season well and combine until it comes together into a ball.
4. Divide the mixture into 10 and use your hands to shape the meat into “sausages”. Put the skewers through the middle of the sausage shapes.
5. Preaheat the grill to high. Grill for 10 min turning occasionally until browned all over and cooked through. Serve with the dipping sauce and salad.

• 75gr puy lentils
• 2 lean lamb leg steaks (approx. 250gr each)
• olive oil
• 1 x 280gr jar silverskin onions in vinegar, drained and rinsed
• 2 garlic cloves, sliced
• 75ml ruby Port
• 300ml lamb stock
• 1 tbs redcurrant jelly
• salt & freshly ground black pepper

How to:

1. Preheat the oven to 160C / fan 140C. Put the puy lentils into a saucepan and cover with cold water. Bring to boil and simmer for 5 minutes
2. Meanwhile put the flour on to a plate and dust the lamb steaks in it, shaking off the excess. Heat a liddled ovenproof casserole dish, add 2 tbs of olive oil and cook the lamb for 5 minutes, turning until brown all over. Remove and set aside.
3. Add the onions, garlic and rosemary and cook gently for 3 minutes until starting to brown. Add the port, stock, redcurrant jelly and drained lentils and return the lamb.
4. Bring to the boil, cover and cook in the oven for about 1 1/2 hours until the juices have reduced and the lamb is tender.
5. Check the seasoning and serve.