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lamb loin chops and broad bean salad

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

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