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!