Lamb Chops with Cucumber, Pepper and Rocket Salad


  • 1 mild onion, halved and sliced into thin strips
  • 1 cucumber, halved lengthways and seeds removed, then thinly sliced
  • 250ml white wine vinegar
  • 50g caster sugar
  • 1 tsp sea salt
  • 8 small lamb chops, excess fat removed
  • salt and freshly ground black pepper
  • 6 sweet bite peppers, quartered and seeded
  • 160g baby plum tomatoes, halved
  • 2 tbsp roughly chopped mint leaves
  • 1 tbsp sesame oil
  • 2cm piece ginger, peeled and finely grated
  • 1 tbsp soy sauce
  • 60g rocket
  • 1 tsp toasted sesame seeds


Calories columnFat columnSaturates columnSugars columnSalt column
391 per serving
19% %GDA
16g per serving
23% %GDA
6g per serving
30% %GDA
24g per serving
27% %GDA
2.00g per serving
33% %GDA


  1. Place the onion and cucumber into a medium bowl.

  2. Pour the vinegar, sugar and salt into a small saucepan and heat until just simmering and the sugar dissolved. Pour over the onion and cucumber and stir well, then set aside to pickle while the lamb cooks.

  3. Season the lamb chops with salt and black pepper.

  4. Heat a griddle pan until hot, add the lamb chops and cook on one side for 2-3 minutes until browned, then turn over and add the pepper halves. Cook for another 2 minutes until the lamb is just cooked through and the peppers tender. Cook in batches if necessary.

  5. Place the sesame oil, ginger and soy sauce into a large bowl and toss together. Add the roasted pepper, tomatoes, half the chopped mint and lift out half of the pickled onion and cucumber and add to the bowl. Add a spoonful or two of the pickling liquid then toss everything together.

  6. Divide the rocket between the serving plates, then scatter over the onion mixture and lightly toss together. Place the lamb chops to one side and scatter the sesame seeds and remaining mint over the top.

  7. Decant the remaining pickled onion and cucumber and pickling liquid into a sealable container and keep in the fridge to serve later.