Recipe: Lamb Loin Chops with Grilled Zucchini and Broad Bean Salad


  • 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


  • Cook the 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.
  • 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 chops with the zucchini salad.
Serves 4
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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