This Spring, get creative with this tasty lamb recipe!


  • 8 lamb loin chops

  • 400g frozen broad beans

  • 800g zucchini, finely sliced in lengths

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoons lemon juice

  • 15 small mint leaves

  • 50g pea shoots


  • 1.

    Cook the lamb chops on a medium to high grill for three minutes on each side

  • 2.

    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

  • 3.

    Heat a grill plate over a medium heat and sear the zucchini strips until just coloured

  • 4.

    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

  • 5.

    Serve the lamb chops with the zucchini salad

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 747kj
  • Fat Total 61g
  • Saturated Fat 24g
  • Protein 35g
  • Carbohydrate 14g
  • Sugar 8g
  • Sodium 138mg

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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