A succulent bone tingling quick and easy lamb dish with a refreshing zucchini mint salad

Rosemary Lamb Chops with Zucchini Ribbon Salad

Ingredients

• 4 lamb chops
• 1 stick of rosemary
• 1 anchovy
• 1 lemon zest
• 1 zucchini
• 8 leaves of mint
• extra virgin olive oil
• Juice of a lime

Method

1. To create marinate blitz rosemary, anchovy, zest in enough oil to combine into fine paste. Marinate chops.
2. Slice zucchini into 2mm ribbons using a peeler. Season with a pinch of salt and sugar and allow to sit for 1 hour, until zucchini becomes soft.
3. Season and grill chops until medium (approx 3 minutes each side)
4. Make a salad with zucchini ribbons, mint, olive oil and lime juice.
5. Serve salad next to chops with lime wedges

ENJOY

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner