Name: Lamb chops with squash trifolati
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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.

2.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.

3.Serve lamb chops with squash trifolati and drizzle with extra-virgin olive oil to taste.

Styling by Lisa Featherby

Styling by Vanessa Austin