The BBC Good Food logo
Lamb chops with griddled courgette & feta salad

Lamb chops with griddled courgette & feta salad

A star rating of 4.5 out of 5.4 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
Nutrition: per serving


  • 2 tbsp olive oil
  • 2 tbsp chopped thyme leaves
  • 4 lamb chops
  • 2 small courgettes , sliced into 1cm-thick rounds
  • 200g mangetout
  • 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


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.4 ratings

Sponsored content