Pineapple and Mint Lamb

Serves 4

Prep time: 10 minutes + marinating

Cooking time: 15 minutes

1 large pineapple, peeled

8 lean lamb chops

6 mint leaves, bruised

30ml oil salt and pepper

1 Cut half the pineapple into small pieces and juice the other half in a food processor.

2 Place the lamb chops in a shallow glass dish and cover with the mint leaves and pineapple juice. Leave to marinate for 15 minutes.

3 Heat the oil in a pan and fry the lamb chops until cooked (medium rare, or to your liking). Add the pineapple pieces and fry until lightly caramelised.

4 Add a splash of the leftover pineapple juice to the pan to deglaze and make a lovely sauce. Season with salt and black pepper and serve with a fresh cucumber salad.

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