Lamb chops with griddled courgette & feta salad

Lamb chops with griddled courgette & feta salad

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(4 ratings)

Prep: 15 mins Cook: 25 mins


Serves 2
Griddled chops are great with this warm courgette, mangetout and cheese salad - a simple, speedy weeknight meal for two

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal498
  • fat31g
  • saturates10g
  • carbs6g
  • sugars5g
  • fibre4g
  • protein47g
  • salt1g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp chopped thyme leaves
  • 4 lamb chops
  • 2 small courgettes, sliced into 1cm-thick rounds



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 200g mangetout
    Mangetout with papaya & beansprouts on a white plate



    The French name tells you everything; it means ‘eat it all’. Mangetout properly…

  • 1 tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • ¼ tsp chilli flakes (optional)
  • small handful mint leaves, roughly chopped
  • small handful basil leaves, roughly chopped
  • 25g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


  1. Heat a griddle over a high heat. Mix 1 tbsp oil with the thyme and seasoning, and brush over the lamb chops. Cook the chops for 3-4 mins each side, then stand them up and griddle the fat for 1-2 mins. Remove to a plate, wrap in foil and leave to rest.

  2. Brush the courgettes with the remaining oil and season. Griddle for 2-3 mins each side until they are soft and have griddle marks – you may need to do this in 2 batches. Meanwhile, cook the mangetout for 2-3 mins in a medium pan of boiling water. Drain and tip into a large bowl with the courgettes. To make a dressing, mix the vinegar, mustard, chilli flakes (if using), mint and basil. Toss the courgettes and mangetout in the dressing. Crumble over the feta and serve the veg with the lamb chops.

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