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

Gluten Free and Low FODMAP Recipe - Sizzled lamb chops & zucchini
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