This Spring, get creative with this tasty lamb recipe!
Cook the lamb chops on a medium to high grill for three minutes on each side
To make the salad, bring a large pot of salted water to the boil and cook the broad beans for two minutes. Drain and set to one side. Remove the beans from the pods
Heat a grill plate over a medium heat and sear the zucchini strips until just coloured
Put the olive oil and lemon juice into a bowl and season with sea-salt and freshly ground black pepper. Add the zucchini, broad beans, mint leaves and pea shoots to the dressing. Toss to combine
Serve the lamb chops with the zucchini salad
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