Lamb chops

Lamb Chops with Za’atar Courgettes and Tzatziki

Serves 2

Prep time: 20 minutes

Cook time: 10 minutes


Heartier Lamb Chops

Olive oil

Salt and pepper

1 courgette

Olive oil

Za’atar spice mix

½ cucumber

200g greek yoghurt

1 clove of garlic

Juice of ½ lemon

Mint leaves

Salt and pepper


  1. Using a vegetable peeler, cut the courgette into ribbons. Place into a bowl with the za’atar, a pinch of salt and generous glug of olive oil. Give a quick stir to make sure it’s well mixed and set aside.

  2. Finely dice the garlic. Using a pinch of salt, press the edge of your knife through the diced garlic until it is turned into a puree. Roughly tear the mint leaves, finely dice the cucumber. Add all of this to a bowl with the greek yoghurt and the lemon juice and mix.

  3. Heat a heavy bottomed frying pan, whilst it is heating up, season the lamb chops with salt and plenty of pepper.

  4. Pour some olive oil onto the hot pan and add the lamb chops, cook for 3 minutes on either side. Using a pair of kitchen tongs, hold the fat cap against the pan as well. Browning the fat gives the whole dish such an added layer of richness, well worth the extra effort!

  5. On a plate, spread the tzatziki and pile the courgette on top, slice the lab and stack on top of the courgette. Garnish with some more ripped mint leaves and a drizzle of olive oil. Enjoy!

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