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Minty Lamb Chops with Griddled Veg


  • 6-8 Lamb chops
  • 2 tbsp rapeseed oil
  • 1 heaped tsp dried mint
  • 1 tsp celery salt
  • 700g small potatoes, halved
  • 400g chantenay carrots
  • Chopped fresh parsley, mint and rosemary
  • Bag of rocket leaves
  • Handful of lambs lettuce
  • 0 : 25

    Using the pot stand boil your potatoes and carrots for 12-15 minutes. Once cooked, drain and keep warm. Allow the BBQ to cool slightly before swapping the pot stand for the BBQ Grid.

    Meanwhile add the oil, mint and celery salt to the lamb and rub all over the chops.

    Once the BBQ is back at a medium heat, add the lamb cover and cook for 5 minutes. Turn the lamb over and add the potatoes and carrots to the edges of the grill, and a few sprigs of fresh rosemary to the lamb. Cover and cook for a further 5 minutes or so for pink, cook for a few minutes longer if you prefer your meat medium – well done.

    Add the chopped herbs and salad to a platter then top with the lamb and vegetables before serving.