Grilled Garlicky Lamb Chops with Cucumber, Mint, Tomato Salad and Sweet Tomato Relish

Give the traditional lamp chop a summer makeover with Garth McColgan’s tantalising recipe.


  • for marinade:
  • lemon (cut into chunks)
  • ½ pack rosemary
  • 2 bulbs garlic (cut across and broken up)
  • 100 ml sunflower oil
  • for lamb:
  • 2 packs irish lamb loin chops
  • sea salt
  • freshly ground black pepper
  • 1 pack garlic and cheese toasties (defrosted)
  • for salad:
  • ½ pack parsley, leaves only
  • 1 cucumber, cut into 1cm chunks
  • 2 pack cherry tomatoes (halved across)
  • for dressing:
  • 4 tblsp organic natural yogurt
  • 2 tblsp chopped fresh mint
  • 1 tsp sugar
  • 2 tsp white wine vinegar
  • ½ tsp minced garlic


  1. Mix the marinade ingredients together and add the lamb. Refrigerate for two hours.
  2. Mix the dressing ingredients together and set aside.
  3. When you are ready to eat turn the grill on until it is hot. Mix the salad ingredients together and add the dressing.
  4. Season the lamb and cook under the grill for three minutes each side. Rest the meat for 1 minute and warm the garlic toasts under the grill. Serve with the salad and garlic toasties for a lovely summer lunch or supper.


Created for Aldi by FoodActive’s Garth McColgan.


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