Gilda butter lamb chops with smashed cucumber salad

Georgina Hayden’s Gilda butter lamb chops are a punchy Spanish-inspired take on a comforting classic, pan-fried to a golden crust and crowned with a rich anchovy, olive and pickled chilli butter that melts into every bite. A fresh, crunchy smashed cucumber and radish salad keeps the whole plate vibrant and sustainable in spirit – big flavour, minimal fuss.

Jump To Recipe By Georgina Hayden
From Saturday Kitchen 10 Oct 2026

This Gilda butter lamb chops recipe scores a C on the Nutri-Score scale. Lean lamb brings quality protein, iron and B vitamins, while the cucumber, radish, olive and herb salad adds fibre and freshness. The butter and olives contribute fat and salt, so enjoy this punchy dish as part of a balanced diet.

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How the timings work

• No oven needed – the whole cook happens on the hob in a griddle or frying pan over a high heat, with the salad prepped around it.
• Make the Gilda butter first (10 minutes), then it chills for 20 minutes – exactly the time the chops need out of the fridge to come to room temperature.
• While the butter chills and the chops rest on the side: bash, salt and drain the cucumber and radishes for 20 minutes, then whisk the dressing.
• While the vegetables drain: pan-fry the chops – about 8-10 minutes in total, plus a few minutes’ rest and crisping the fat edges.
• During the chops’ few minutes’ rest: toss the salad with dressing, olives, herbs and Aleppo pepper. Everything lands on the table together.

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Method

First, make the Gilda butter (about 10 minutes)

1. Chop the aromatics: Finely chop the garlic clove, 6 anchovy fillets, 50g pitted green olives and 2 pickled chillies together on a chopping board. Add the 10g parsley and keep chopping until everything is finely combined. Alternatively, pulse in a mini food processor – take care not to blitz it into a smooth paste, as a little texture makes the butter better.
2. Beat in the butter: Transfer the mixture to a bowl and beat in the 150g softened unsalted butter along with the zest of ½ lemon. Season generously with salt and pepper, taste, and adjust if needed – it should be punchy, like the classic Gilda skewer it’s named after.
3. Roll and chill: Spoon the butter onto a sheet of greaseproof paper and roll it into a log. Chill in the fridge until firm – at least 20 minutes. It keeps for a week in the fridge or 3 months in the freezer, so double the batch if you like.

While the butter chills, prep the salad (about 25 minutes, mostly hands-off)

1. Take the chops out: Remove the 8 lamb chops from the fridge now, along with the chilled Gilda butter – 20 minutes out of the fridge helps them cook evenly.
2. Smash the vegetables: Wrap the cucumbers loosely in a clean tea towel on a chopping board and bash along their length with a rolling pin until they split open – smashing opens the flesh so it drinks up the dressing. Roughly chop into bite-sized pieces into a colander. Repeat with the 250g radishes.
3. Salt and drain: Sprinkle over 1 tsp sea salt flakes (or ½ tsp fine salt), toss, and leave the colander in the sink for 20 minutes, tossing once or twice. This draws out excess liquid – skip it and you’ll end up with a watery salad.
4. Make the dressing: Squeeze the juice of 1 lemon into a large mixing bowl, stir in ½ tsp caster sugar until dissolved, and season generously with black pepper. Whisk in the 2 tbsp extra virgin olive oil.

Cook the chops (about 10 minutes, don’t wander)

1. Get the pan properly hot: Heat a griddle pan or heavy frying pan over a high heat until it’s smoking slightly. Rub the chops with a little olive oil and season well with salt and pepper.
2. Fry undisturbed: Cook the chops for about 4 minutes on each side, depending on thickness and how you like them. Don’t move them while they fry – that’s how you get the golden crust. For safety and accuracy, aim for 55-60°C in the thickest part for medium (still pink and juicy), 65°C for well done.
3. Crisp the fat: Using kitchen tongs, hold each chop on its fat edge against the pan until the fat is golden and crisp – it makes all the difference to texture.

Rest, butter and dress (about 5 minutes)

1. Rest the chops: Transfer the lamb to a board or serving platter and leave to rest for a few minutes – resting lets the juices settle back into the meat.
2. Melt the butter: Cut thick slices from the Gilda butter log and spoon a generous knob over each hot chop, letting it melt over the meat.
3. Finish the salad: Give the drained cucumber and radishes a final toss, discard any excess liquid, and add them to the dressing bowl with the 150g roughly chopped Kalamata olives. Toss to coat, then stir through the chopped mint and dill and the ¾ tsp Aleppo pepper. Serve alongside the chops, whole or sliced, with a little extra Gilda butter on top.

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Tips and swaps

• Get ahead: The Gilda butter keeps for a week in the fridge or 3 months frozen – make a double log and you’re minutes from dinner any night.
• Don’t skip the salting: The 20-minute drain of cucumber and radishes is what keeps the salad crunchy rather than watery.
• Swaps: No griddle pan? A heavy frying pan works just as well. No Aleppo pepper? Use a pinch of chilli flakes and a tiny squeeze more lemon.
• Temperature check: For medium lamb, aim for 55-60°C in the thickest part; 65°C for well done. Rest before serving either way.
• Vegetarians: The Gilda butter is wonderful melted over griddled halloumi or roasted aubergine slices – the salad needs no change.
• Leftovers: Keep cooked chops in an airtight container in the fridge for up to 2 days; reheat in a hot pan until piping hot throughout.

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Wine Pairing

Recommended by Helen McGinn:

Viñedos Barrihuelo Rioja Rosado, Spain 2025 – Sainsbury’s, £9

A dry Spanish rosado is a lovely match here. Rioja rosé, typically made from Garnacha, has fresh red-berry fruit and a crisp, refreshing edge that cuts through the rich, salty Gilda butter, while staying light enough for the cool cucumber and radish salad. Its savoury, dry finish also echoes the anchovies and olives beautifully.

Here are equally good alternatives that pair beautifully with this dish:

Chapel Down Bacchus, England – Tesco, around £11
A crisp English white with zesty citrus and green character, ideal for the fresh, herby salad and the lemon in the dressing.

Domaine Houchart Côtes de Provence Rosé, France – Waitrose, around £14
A classic Provençal rosé – delicate, dry and mineral, gentle enough for the cucumber salad yet refreshing against the rich butter.

Willi Bründlmayer Grüner Veltliner Kamptal, Austria – The Wine Society, around £20
Grüner Veltliner’s white-pepper snap and firm acidity are a natural fit for green vegetables, pickled chillies and salty olives.

Notes:

1. Prices checked October 2026 and may vary. The alternatives are our suggestions, not necessarily wines recommended by Helen McGinn.
2. The dietary information of the original BBC recipe said “Healthy, Nut-free, Pregnancy-friendly”. We have removed “Pregnancy-friendly” because the recipe suggests lamb cooked slightly pink (medium), which is not recommended for pregnant people.

 

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