Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Juicy pan-fried lamb chops with a fresh courgette-ribbon salad, crumbled feta and mint.
Equipment: Frying pan or griddle pan; vegetable peeler
Measures and names
Ingredients
- 4 lamb loin chops (about 500g total)
- 1 tbsp olive oil
- 2 courgettes (zucchini), peeled into ribbons
- 100 g feta, crumbled
- 10 g fresh mint leaves, roughly torn
- 0.5 lemon, juice only
- 2 tbsp extra virgin olive oil, for the dressing
- salt and black pepper
Method
- Take the lamb chops out of the fridge 15 minutes before cooking and season well with salt and pepper.
- Heat the olive oil in a frying pan or griddle pan over a high heat. Cook the chops for 3-4 minutes on each side for pink, or a minute or two longer for well done. Rest on a warm plate for 5 minutes.
- Meanwhile, peel the courgettes into ribbons with a vegetable peeler and place in a large bowl.
- Add the feta, mint, lemon juice and extra virgin olive oil to the courgette. Season with black pepper (go easy on salt - feta is salty) and toss gently.
- Divide the salad between two plates, sit the rested chops alongside and pour over any resting juices.
Swaps and tips
Swap lamb chops for lamb leg steaks or pork chops. Frozen courgette won't work here - use cucumber ribbons instead if needed. Feta keeps well; buy a large block and use the rest in salads.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 40 g | 6 g | 2 g | 72 g | 830 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
