Fast Recipes

Lamb chops with grilled zucchini and tahini

Quick grilled lamb chops with a side of vibrant zucchini is just the way to welcome in the warmer months.
An aerial view of grilled lamb chops and grilled zucchini with lemon and rosemary.James Mofatt

Cooking with lamb doesn’t need to be low, slow and drawn out. Grilling thin chops with fresh herbs makes a quick and delicious dinner, without skimping on the flavour. For our other lamb recipes, see our collection here.



1.Heat a char-grill pan or barbecue over medium-high heat. Place a sprig of rosemary and bay leaves inside the tail section of each chop then secure tail with a toothpick or skewer. Brush chops and zucchini with 1 tbsp oil, season to taste, and sprinkle with rosemary leaves. Grill chops and zucchini until charred and tender (4 minutes each side).
2.Whisk remaining oil, tahini, lemon juice, cumin, garlic and dill in a jug to combine and season to taste.
3.Serve chops with zucchini, tahini dressing and lemon wedges.

Cooking meat on the bone with the fat still attached helps retain juices, increases flavour and can make it more forgiving to overcooking. Trim the fat after cooking, if you prefer.


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