Name: Lamb Chops with Cucumber and Mint
Yield: Serves 4
Cuisine: British
Ingredients: 2 tbsp cold-pressed rapeseed oil; vegetable or corn oil for brushing; 2 large shallots, peeled, halved and thinly sliced; a small handful of mint leaves, shredded; 2 cucumbers; 8 lamb loin chops, about 120-150 g each; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Cooking cucumbers may seem a bit odd, but it’s really no different to cooking courgettes or marrow and I reckon they have more flavour.

Ingredients

2 cucumbers
8 lamb loin chops, about 120-150 g each
salt and freshly ground

Method

Cut the cucumbers in half lengthways and scoop out the seeds with a teaspoon. Cut each half on an angle into 1-2 cm thick slices.

Heat a ridged griddle pan or heavy-based frying pan over a medium-high heat. Season the lamb chops with salt and pepper, brush with oil and cook for about 5 minutes on each side, keeping them pink.

Meanwhile, heat the rapeseed oil in another frying pa