- 1 lemon , zest and juice
- 1 tbsp olive oil
- pinch dried thyme
- 3 lamb chops
- 1 courgette , thickly sliced on the diagonal
- 2 tbsp hummus (optional)
- STEP 1
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 courgettes 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 courgettes and hummus, if using.
SHOPPING FOR ONE
It’s often cheaper to buy meat, chicken and fish in larger packs, so divide it into portions and freeze for another time.
Plan your meals so that you can recycle your leftovers, for instance cook extra boiled potatoes one night and use them in a frittata the next day.
Recipe from Good Food magazine, September 2006