Prue Leith’s herby, garlicky lamb chops

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy “Toum is a Lebanese condiment similar to aioli but uses garlic to stabilise the sauce rather than egg yolk,” explains Prue Leith, “Which means it’s very garlicky. Yum.” Grilled lamb chops with toum and herb salad Serves: 4 Ingredients: 8-12 lamb chops 1 tbsp olive oil Salt and black pepper For the toum: 1 garlic bulb, cloves separated, peeled and roughly chopped 1/2 tsp salt 200ml vegetable oil 1 tbsp lemon juice For the herb salad: A handful of flat-leaf parsley, finely chopped A handful of mint leaves, chopped 1 small red onion, finely chopped 2 tomatoes, diced 1/2 large cucumber, diced 1 tbsp olive oil Method: open image in gallery ‘Life’s Too Short To Stuff A Mushroom’ is Leith’s 15th cookbook 1. Grill the chops for three to four minutes, turn them over, oil and season the second side, and grill for a further three to four minutes, until cooked through to medium.