Sticky lamb chops with minted pea & tomato relish

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.