Welsh Lamb Chops with Leeks and Honey

Mikekey *


A Welsh dish. If you don't care for mint, thyme or rosemary can be substituted.


★★★★★ 2 votes

45 Min
20 Min
Stove Top


  • 2 Tbsp
    olive oil, divided
  • 1 Tbsp
    lemon juice
  • ·
    salt and pepper
  • 2 Tbsp
    fresh mint leaves, chopped (divided)
  • 4
    lamb loin chops
  • 2 c
    thinly sliced leeks (white and some green parts)
  • 1 clove
    garlic, minced
  • 3 Tbsp
    heavy cream
  • 2 tsp

How to Make Welsh Lamb Chops with Leeks and Honey


  1. In a shallow non-metallic baking dish, mix 1tablespoon olive oil, lemon juice, salt and pepper (to taste) and 1 tablespoon of the mint. Add the lamb and turn until well coated with the mint mixture. Cover and let stand 30 minutes (or if longer, refrigerate).
  2. Heat a frying pan and add remaining oil and the lamb. Cook over medium-high heat for 6-8 minutes each side. Remove to platter and keep warm.
  3. Drain off all but 1 tablespoon of fat from pan. Add the leeks and garlic. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until leeks are soft.
  4. Stir in remaining mint with cream and honey and heat gently until bubbling. Season to taste with salt and pepper. Serve sauce with chops.

Printable Recipe Card

About Welsh Lamb Chops with Leeks and Honey

Course/Dish: Steaks and Chops
Main Ingredient: Lamb
Regional Style: UK/Ireland

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