Julep lamb chops

I love gin cocktails and the mint julep is one of my favourites because of it’s fresh, summery taste. I was inspired to create this recipe while drinking a gin and tonic while I prepared some lamb for the barbecue. It adds an extra twist to the traditional minted lamb recipes and the brown sugar adds a divine crunch.

  • 8 lamb chops
  • 50ml gin
  • large handful mint
  • 3 spring onions
  • 1 medium onion (white, red or brown according to your preference – shallots might also be nice)
  • 1 tbsp red wine vinegar
  • Juice and zest of two limes
  • 1 tbsp brown sugar
  • 1 clove garlic, crushed
  • Pepper
  • Salt

With a food processor or hand blender, combine all the marinade ingredients into a paste, then slather over the lamb. I left mine to marinate in the fridge for three hours, but you can prepare this the night before or sooner if you have less time or want a less intense flavour. When you’re ready, heat your grill, barbecue or grill pan to a high heat if you want rare lamb with a crispy skin, or medium heat for medium or well done. Tastes great with potato salad!

Pork and sage burgers

These pork burgers were a hit at my recent barbecue and enough people asked for the recipe that I thought I’d share it here – they are great on the barbecue or wrapped with streaky bacon, grilled and served with fries. Gothman and I may even have had them for breakfast with fried eggs one sunny morning.

  • 500g lean minced pork
  • 1 small red onion, chopped finely
  • 2 spring onions, chopped finely
  • 1 chilli, chopped
  • 1 tbsp dried sage
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp fresh chopped parsley
  • 1 garlic clove, crushed

Optional additions

  • 2 tbsp breadcrumbs
  • 1 small or medium egg

Method: Combine all the ingredients in a bowl until evenly mixed. Refrigerate for an hour, then form into small patties and return to the fridge until you are ready to cook them. Grill at a high heat for five minutes on each side and serve with homemade burger rolls, red onion relish and hot chilli sauce if you’re brave enough.