Lamb Loin Chops with Grilled Zucchini and Broad Bean Salad

Ingredients:

• 8 Pasture Fed lamb loin chops
• 400 g frozen broad beans
• 800 g zucchini, finely sliced in lengths
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 15 small mint leaves
• 50 g pea shoots

Method:

• Cook the lamb chops on a medium to high grill/BBQ for 3 minutes on each side.
• To make the salad bring a large pot of salted water to the boil and cook the broad beans for 2 minutes. Drain and set to one side. Remove the beans from the pods.
• Grill your zucchini strips alongside your lamb chops 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 chops with the zucchini salad.