1 lemon, zest and juice
1 tbsp olive oil
pinch dried thyme
3 lamb chops
1 zucchini, thickly sliced on the diagonal
Mix lemon zest and juice, oil and thyme in a small bowl, then pour half over the chops.
Set a griddle pan over a high heat.
Griddle zucchini for 2 mins until charred on each side, then tip into remaining lemon oil mix.
Griddle the chops for 3 mins on each side for pink or until done to your liking, then serve with the zucchini.
Recipe adapted from: Good Food