- 8 lamb chop
- 2 courgette, thickly sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, halved
- 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 x 400g / 2 x 14oz cans chickpeas
- 50g feta cheese
- handful mint leaves, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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Heat grill to high. Put the chops and sliced courgettes on a baking tray, then toss with 1 tbsp olive oil and season. Grill for 3-5 mins, then turn everything over and cook for 5 mins more or until the lamb is cooked through.
Meanwhile, cut the onion into thin halfmoon slices and tip into a bowl with another tbsp olive oil and a good squeeze of lemon juice. Leave to marinate.
Tip the chickpeas into a sieve. Pour over boiling water to warm them, then whizz with the remaining oil and half the feta. Add a few tbsps of water to loosen, then season to taste. Serve with the lamb, courgettes and onions, sprinkled with the mint and remaining feta.
Save some for lunch
Make extra and stuff the sliced meat, courgettes and houmous mash into pitta breads the next day for a simple, tasty lunch.