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Trifolati typically is an Italian dish where the vegetable is prepared like a truffle - that is, thinly sliced.

You'll need

60 ml (¼ cup) olive oil 8 2cm-thick lamb loin chops 3 garlic cloves, thinly sliced 2 tsp coarsely chopped rosemary 5 yellow squash, thinly sliced 3 green zucchini, thinly sliced To serve: juice of 1 lemon, plus extra wedges For drizzling: extra-virgin olive oil

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Serve lamb chops with squash trifolati and drizzle with extra-virgin olive oil to taste.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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