Mint and honey lamb chops

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      25 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

We always call these ‘Yalikavak chops’ because I used to cook them when we lived there for two summers. Yalikavak is a small coastal village in Turkey (I hear it is now quite built up) and we had to drive 20 minutes into Bodrum to buy meat, so these were a treat. Fast to cook.


  • 8 large or 12 smaller lamb chops
  • 1 tablespoon olive oil
  • 2


  1. Heat the oil in a frying pan and fry the lamb on both sides until cooked to your liking. Do this in batches. Remove, season the cooked lamb with salt and wrap in a foil parcel. This will help it to tenderise.
  2. Add the garlic to the pan, allow it to brown then add the honey and lemon juice. Leave to bubble away for 2–3 minutes while you chop the mint and add it i