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
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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