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What's Cooking Lamb Chops

Summer Feasting

by Cloudagh McKenna

Cloudagh McKenna

Simple Summer recipes are the best. Why not whet your guest’s appetites with these delicious recipes: Fennel Lamb Chops with fresh pea, avocado and mint dip. Followed by Oat and Honey Peach Crumble


These two recipes are fantastic together as the crunchy texture and earthy favours of the fennel lamb chops are delicious with the sweet flavours and creamy texture of the pea guacamole.

For the Lamb Chops
2 tsps of fennel seeds, crushed or chopped
1 tbsp olive or rapeseed oil
juice of ½ lemon
1 clove of garlic, crushed
sea salt and freshly ground black pepper
4 lamb chops (approx 100g each)
For the pea, avocado and mint
200g peas (fresh or frozen)
½ avocado
1 dessertspoon of crème fraiche

Serves 2

Summer feasting - lamb chops


1. In a bowl mix together the fennel seeds, oil, garlic and lemon juice, season with sea salt and freshly ground black pepper. Mix together the ingredients, and then place the lamb chops in the bowl and rub the mixture into the meat. Set aside for 30 minutes.

2. Place a griddle or frying pan over a medium/high heat. Cook the lamb chops on each side for 4 minutes.

3. While the lamb is cooking, place the peas in a saucepan of boiling water over a medium heat (uncovered) for four minutes, then drain. Place the cooked peas in a food processor with the avocado, crème fraiche, mint and lime juice and pulse for just 30 seconds. Season with sea salt and freshly ground black pepper.

4. Serve the fennel lamb chops alongside the pea, avocado and mint puree.




Sweet flavours and crunchy texture, this dessert is summer in one sunny spoonful. I add fresh rosemary to the filling as the sweetness of the rosemary is fantastic with the peaches. You can prepare these the night before, leave them overnight covered in the fridge and pop them in the pre-heated oven when you are ready to enjoy them.

60g whole hazelnuts
100g oats
70g butter
2 tablespoons honey
4 ripe peaches

Serves 4


1. Preheat the oven to 190C/Gas 5.

2. For the filling, roast the hazelnuts in a frying pan over a medium heat until golden-brown, remove and chop the hazelnuts finely.

3. Place a saucepan over a low heat and melt the butter, then stir in the honey, follow by the oats and chopped hazelnuts. Mix well and then remove from the heat.

4. Slice the peaches in half, remove the stones and scoop a round spoonful of the filling onto each half.

5. Place the filled peaches in an ovenproof dish, and bake for 15 minutes.

6. To serve, place the baked peaches on to serving plates, with a scoop of whipped cream or ice cream.

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