Sizzled lamb chops & courgettes

A great one-person meal, or easily doubled for a barbecue with friends

  • Prep:5 mins
    Cook:10 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 738
  • fat 56g
  • saturates 24g
  • carbs 3g
  • sugars 3g
  • fibre 1g
  • protein 55g
  • salt 0.42g


  • 1 lemon, zest and juice
  • 1 tbsp olive oil
  • pinch dried thyme
  • 3 lamb chops
  • 1 courgette, thickly sliced on the diagonal
  • 2 tbsp houmous (optional)


Shopping for one
It’s often cheaper to buy meat, chicken and fish in larger packs, so divide it into portions and freeze for another time. Think ahead
Plan your meals so that you can recycle your leftovers, for instance cook extra boiled potatoes one night and use them in a frittata the next day.


  1. Mix lemon zest and juice, oil and thyme in a small bowl, then pour half over the chops. Set a griddle pan over a high heat. Griddle courgettes for 2 mins until charred on each side, then tip into remaining lemon oil mix. Griddle the chops for 3 mins on each side for pink or until done to your liking, then serve with the courgettes and houmous, if using.

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