Cooking cucumbers may seem a bit odd, but it's really no different to cooking courgettes or marrow and I reckon they have more flavour.
2 cucumbers sliced in half lengthways, seeds scooped out with a teaspoon, and cut on an angle into 1–2cm thick slices.
8 lamb loin chops, about 120–150g each
Salt and freshly ground black pepper
Vegetable or corn oil for brushing
2tbsp cold-pressed rapeseed oil
2 large shallots, peeled and thinly sliced
A small handful of mint leaves, shredded
Heat a ridged griddle pan or heavy frying pan over a medium-high heat. Season the chops, brush with oil and cook for about 5 minutes on each side, keeping them pink.
Meanwhile, heat the rapeseed oil in another frying pan and add the shallots. Fry, stirring, for a minute, then add the cucumber slices. Season with salt and pepper and sauté over a fairly high heat for 2-3 minutes until tender. Take off the heat and stir in the shredded mint.
Divide the cucumber between plates, and place the lamb chops on top to serve.