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


  • Mix the marinade ingredients together and add the lamb. Refrigerate for two hours.
  • Mix the dressing ingredients together and set aside.
  • When you are ready to eat turn the grill on until it is hot. Mix the salad ingredients together and add the dressing.
  • 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.