Grilled Lamb with Courgette and Lemon Herb Butter

Instructions

1. 1

   Prepare the herb butter by mixing softened butter with minced garlic, lemon zest, lemon juice, fresh parsley, and mint. Season with salt and pepper. Set aside to allow flavours to meld.

   Tip: Make this butter ahead of time and refrigerate for easier handling.

2. 2

   Pat the lamb chops dry with paper towels and rub all over with 2 tablespoons of olive oil. Season generously with salt and pepper on both sides.

   Tip: Dry lamb ensures better browning and crust development on the grill.

3. 3

   Preheat your grill to medium-high heat (about 200°C or 400°F). Allow it to heat for at least 10 minutes before cooking.

   Tip: A hot grill creates beautiful char marks and seals in the juices.

4. 4

   Brush the courgette ribbons on both sides with the remaining 4 tablespoons of olive oil. Season with salt, pepper, and scatter with fresh rosemary and thyme leaves.

   Tip: Oil the courgettes well to prevent sticking to the grill.

5. 5

   Place the lamb chops on the grill in a single layer. Cook for 4-5 minutes on the first side without moving them, then flip and cook for another 3-4 minutes for medium-rare doneness. Transfer to a warm plate and rest for 5 minutes.

   Tip: Don't flip too early; let the meat develop a caramelised crust for maximum flavour.

6. 6

   Grill the courgette ribbons in batches, laying them perpendicular to the grill grates. Cook for 2-3 minutes per side until they have char marks and are tender-crisp.

   Tip: Stack courgettes on the cooler edge of the grill if they cook too quickly.

7. 7

   Arrange the grilled lamb chops and courgette ribbons on a serving platter. Top each lamb chop with a generous dollop of the herb butter, allowing it to melt over the warm meat.

   Tip: The residual heat from the meat will create a beautiful glaze with the melting butter.

8. 8

   Garnish with additional fresh herbs and lemon wedges. Serve immediately while the lamb is still warm and the butter is melting.