Sizzled lamb chops & courgettes

Sizzled lamb chops & courgettes

A great one-person meal, or easily doubled for a barbecue with friends

Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Method

  1. Mix lemon zest and juice, oil and thyme in a small bowl, then pour half over the chops. Set a griddle pan over a high heat. Griddle courgettes for 2 mins until charred on each side, then tip into remaining lemon oil mix. Griddle the chops for 3 mins on each side for pink or until done to your liking, then serve with the courgettes and houmous, if using.
Try

Shopping for one

It's often cheaper to buy meat, chicken and fish in larger packs, so divide it into portions and freeze for another time.

Think ahead

Plan your meals so that you can recycle your leftovers, for instance cook extra boiled potatoes one night and use them in a frittata the next day.

Nutrition per serving (no houmous)

738 kcalories, protein 55g, carbohydrate 3g, fat 56 g, saturated fat 24g, fibre 1g, salt 0.42 g

Recipe from Good Food magazine, September 2006.

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Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Grill or barbecue

Ingredients

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Nutrition per serving (no houmous)

738 kcalories, protein 55g, carbohydrate 3g, fat 56 g, saturated fat 24g, fibre 1g, salt 0.42 g

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