Trifolati typically is an Italian dish where the vegetable is prepared like a truffle - that is, thinly sliced.
60 ml(¼ cup) olive oil82cm-thick lamb loin chops3garlic cloves, thinly sliced2 tspcoarsely chopped rosemary5yellow squash, thinly sliced3green zucchini, thinly slicedTo serve:juice of 1 lemon, plus extra wedgesFor drizzling:extra-virgin olive oil
Heat 1 tbsp olive oil in a large frying pan over medium-high heat, season lamb chops, add to pan and cook, turning occasionally, until golden brown and cooked medium (4-6 minutes). Set aside to rest in a warm place.
Wipe out pan, add remaining oil, place over high heat, add garlic and rosemary and stir until fragrant (10-15 seconds). Add squash and zucchini and sauté until just tender and starting to turn golden (5-7 minutes). Season to taste with lemon juice, salt and pepper.
Serve lamb chops with squash trifolati and drizzle with extra-virgin olive oil to taste.