Making the most of the Manx sunshine?
Wheel out the barbecue and give your guests a treat with this Manx lamb chop recipe that gives a sweet heat to the rich, tender meat.
TOP TIP: Change up the number of lamb chops depending on how hungry your guests are. We think two chops each will do – but these beauties are rather moreish!
▹ Serves up to 6 people
▹ Prep Time: 1 hour 30 mins
▹ Cooking Time: 10 mins
INGREDIENTS
• 12 Manx lamb chops
• 4 cloves of garlic, crushed (alternatively, find some local wild garlic)
• 2 tbsp rosemary, dried or fresh and finely chopped
• Zest and juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 2 tbsp Manx honey
• 100ml extra virgin olive oil
• Freshly ground black pepper
• Sea salt
METHOD
For the marinade
1. In a large bowl, combine the honey, Dijon and wholegrain mustard, garlic, rosemary, lemon zest and juice, and olive oil. Add a good twist of black pepper and a sprinkle of good sea salt to taste.
2. Pop the lamb chops into the bowl and coat with the marinade. If your bowl’s not quite big enough, put the chops in a larger dish and pour the marinade over.
3. Cover and let the chops marinate in the fridge for at least 1 hour.
Cooking the chops
1. When you’re ready to cook up a hoolie, remove your chops from the marinade and bring to room temperature. Reserve the remaining marinade and set aside.
2. Get your barbecue to a good high heat and place the marinated lamb chops onto the grill. For a medium chop, cook for around 3 minutes on each side. Cook longer if you prefer a well-done chop.
3. Halfway through cooking, brush some of the remaining marinade onto the lamb chops and continue to cook, turning frequently to prevent burning.
4. Once the chops are cooked, remove them from the grill and let them rest for a few minutes before serving.
5. Serve up your succulent honey mustard Manx lamb chops with a fresh green salad and some crusty bread.
Click here to find your nearest supplier of 100% Manx meat.
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