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Ingredients
Method
- 2 tbsp olive oil
- 2 tbsp chopped thyme
- 4 quality lamb chops
- 2 zucchini, sliced into 1cm rounds
- 200g snow peas
- 1 tbsp red wine vinegar
- ½ tsp mustard
- ½ tsp chilli flakes
- Small handful of chopped basil and mint
- 25g feta, crumbled
- Heat up a griddle and brush the chops with 1 tbsp of oil with the thyme leaves and some seasoning. Cook for 3 mins on each side, then stand them up and griddle on the fatty rind for 2 mins to render. Remove to a plate, and leave to rest.
- Brush the zucchinis with the remaining oil, and season well. Griddle for a couple of mins on each side to create char-lines, and meanwhile cook the snow peas in boiling water for 3 mins. Drain, tip the snow peas into a salad bowl with the griddled zucchinis, and dress with a mixture of the vinegar, mustard, chilli, mint and basil. Crumble in the feta, lightly mix, and serve on the side of your lamb.
25 mins
2 serving
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