- 1 lemon, zest and juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- pinch dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 lamb chops
- 1 courgette, thickly sliced on the diagonal
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 tbsp houmous (optional)
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
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.
Shopping for oneIt’s often cheaper to buy meat, chicken and fish in larger packs, so divide it into portions and freeze for another time.
Think aheadPlan 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.