Fast
COOKINGTIP
Cookingmeatonthebonewiththe
fatstillattachedhelpsretainjuices,
increasesflavourandcanmakeit more
forgivingtoovercooking.Trimthefat
aftercooking,if youprefer.Lambchopswith
grilledzucchini
and tahiniSERVES 4
8 thick-cutmid-loinlambchops
8 sprigseachrosemaryandbayleaves,
plus2 tbspchoppedrosemary
600 gmzucchini(about4),halved
lengthways
80 ml(⅓cup)extra-virgin olive oil
2 tbsptahini
2½ tbsplemonjuice
1 tspgroundcumin
1 garlicclove,crushed
1 tbspchoppeddill
Lemon wedges, to serve
1 Heata char-grillpanorbarbecue
overmedium-highheat.Placea sprig
ofrosemaryandbayleavesinsidethe
tailsectionofeachchopthensecure
tailwitha toothpickorskewer.Brush
chopsandzucchiniwith1 tbspoil,
seasontotaste,andsprinklewith
rosemaryleaves.Grillchopsand
zucchiniuntilcharredand tender
(4minuteseachside).
2 Whiskremainingoil,tahini,lemon
juice,cumin,garlicanddillina jug
tocombineandseasontotaste.
3 Servechopswithzucchini,tahini
dressing and lemon wedges.➤