divided into cutlets,
1 x lemon zested and juiced,
2 x Lemons cut into quarters,
250g x baby courgettes -
A small bunch of mint,
1 x 400g tin of drained butter beans,
1 x red chilli - deseeded and finely chopped,
4 x finely sliced spring onions,
140g crumbled feta cheese
Marinate the lamb cutlets in the lemon juice and 4 tbsp olive oil for about 20 mins. Brush courgettes with another 2-3 tbsp olive oil and season.
Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side. Barbecue or griddle the courgettes for 2-3 mins on each side until tender and charred. Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.
Transfer the lamb and courgettes to a platter. Scatter on the mint, lemon zest, butter beans, chilli, spring onions, feta and seasoning, and gently toss. Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.
Cut from best-end of loin, on the bone and smartly French-trimmed, this is a fantastically impressive dinner party piece. Yet it’s easy to cook and...