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Lamb Chops with Pea, Mint and Avocado Salad

This recipe for Lamb Chops with Pea, Mint and Avocado Salad comes from Thomasina Miers and has been reproduced courtesy of

Thomasina Miers
Thomasina Miers at
Aldeburgh Food Festival

Many Brits avoid avocados because they wrongly believe them to be a bad ‘fatty’ food. But it is time to dispel those myths - because in reality they contain ‘healthy’ monounsaturated fats that actually help to lower cholesterol levels.

The fruits also contain the protein tryptophan, which boosts levels of serotonin, the chemical in the brain that promotes good mood, happiness and a sense of wellbeing. That is not to mention the high content of Vitamin E, antioxidants and other oils for great physical health inside and out. It explains why they’re used as a very healthy alternative to butter in Chile!

With the first Avocado Week 2009 upon us (19th to 25th October), why not take advantage of this nutritious fruit with a quick and easy avocado recipe.

In celebration of Avocado Week, winner of MasterChef 2005 and restaurant owner Thomasina Miers has developed an exciting range of delicious avocado recipes suitable for breakfast, lunch and dinner.

Cooking notes on avocados

  • Avocados should be eaten when they are soft.
  • Check when you are buying them for ripeness by gently squeezing them at the tips – they should yield a little to the pressure of your fingers.
  • They are often sold before they are ripe so if you want to eat them quickly store them in a brown paper bag with a banana somewhere warm. The enzymes in the banana will make the avocados ripen much more quickly.
  • On no accounts keep them in the fridge. A window sill that gets some sunshine or an airing cupboard is ideal.

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"I love lamb chops. We always had them as a special treat when I was growing up. Somehow the combination of a warm pea and mint salad peppered with ripe avocado is a perfect foil for hot, grilled lamb chops."

Ingredients for Lamb Chops with Pea, Mint and Avocado Salad

8 lamb chops
Juice and zest of a lemon
3 cloves garlic, bashed with a rolling pin
Olive oil
15g parmesan, finely grated
Salt and pepper
1 tbsp of rosemary leaves, finely chopped
300g fresh peas, podded
75g rocket
2 avocados

Yoghurt and Mint Dressing:
300mls thick yoghurt, drained
1 - 2 tbsp of mint, roughly chopped
3 spring onions finely sliced
1 tbsp extra virgin olive oil
Salt and pepper
A pinch of sugar (optional)

How to make Lamb Chops with Pea, Mint and Avocado Salad

  • Put the lamb in a dish or a plastic bag (check it has no holes) with the lemon juice, olive oil, garlic, a couple of stems of mint and salt and pepper and set aside for half an hour.
  • Meanwhile make the yoghurt dressing by mixing all the ingredients together.
  • Cook the peas in boiling salted water for 2 - 3 minutes, drain and refresh under cold water. Season them with a splash of olive oil, the grated parmesan, the lemon zest and a tablespoon of chopped mint and salt and pepper.
  • Peel and slice the avocado into bite-size pieces, squeeze a little lemon juice on each piece, season them and add to the peas.
  • Toss the rocket through the pea mixture and add little more olive oil if needed.
  • Heat a grill on its highest setting and dab each chop with a tiny knob of butter.
  • Grill for 3 - 4 minutes a side for pink or longer until cooked to your liking.
  • To serve, place the pea and avocado salad on the plates, top with the cutlets and spoon over the yoghurt and mint dressing.

Serves 4