- 4 lamb loin chops
- 1 lemon
- A handful of thyme
- 1 garlic clove
- 1 tomato
- A handful of mint
- A bag of purple sprouting broccoli
- 2 large handfuls of baby leaf salad
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Dish
- A couple of bowls
- Pan with a lid
- Colander
- Foil
- 1.
Put the lamb chops in a dish. Finely grate or pare the zest of the lemon. Juice it. Pick the leaves off half the thyme. Add the thyme leaves and most of the zest to the chops. Season. Rub in. Set aside. Fill the kettle and boil it.
- 2.
Peel and grate or crush the garlic. Coarsely grate the tomato. Finely chop the mint leaves. Mix the garlic, tomato, mint and half the lemon juice with 1 tbsp olive oil. Season.
- 3.
Trim the broccoli. Pop in a pan and cover with hot water from the kettle. Simmer for 2 mins to soften the broccoli. Drain well.
- 4.
Heat your grill. Line the grill pan with foil. Grill the chops for 12-15 mins, turning once, till the chops are browned and cooked to your liking.
- 5.
Put the chops on a plate. Cover them with foil. Leave them to rest for 5 mins.
- 6.
Pop the purple sprouting broccoli under the grill for 2-3 mins to lightly char it. Turn every so often so it chars evenly.
- 7.
Put the salad in a bowl. Drizzle with the remaining lemon juice and some salt and pepper. Toss to mix. Serve the lamb chops with the charred broccoli, salad and mint pistou. Garnish with the last of the lemon zest and a few thyme leaves.
- Tip
Thyme for dinner
Pop any leftover thyme you have in freezer bags and freeze till you need it. It's lovely added to soups or stocks. Keep any veg trimmings and peelings in the bag too for home made stocks.