Lamb Chops with Courgettes and Mint Salsa

Slow-cooked courgettes, tender lamb, and tangy mint salsa make a trio of fabulous flavours in this recipe from Ed Baines
By Ed Baines
Lamb Chops with Courgettes and Mint Salsa
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 45 minutes plus salting
  • Effort: easy


For the courgettes

  • 3 large courgettes
  • 1 tsp salt
  • 6 tbsp olive oil
  • 1 Spanish onion, chopped
  • 3 cloves garlic, sliced
  • 200 ml white wine
  • 1/2 lemon, juice only
  • small bunch parsley, chopped

For the lamb

  • 1 x 750 g rack of lamb
  • fine sea salt and freshly ground black pepper

For the mint salsa

  • sprigs rosemary, finely chopped
  • bunches mint, finely chopped
  • 2 large shallots, chopped
  • pinches ground black pepper
  • 1 tbsp capers
  • 2 tbsp pitted green olives, chopped
  • 1 tbsp baby gherkins, chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp anchovy fillets, chopped
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 lemon, juice only


1. Cut the courgettes into 1cm cubes and put in a large bowl. Sprinkle with salt and leave for 40 minutes - this will extract any excess water.

2. After 40 minutes, immerse the courgettes in a bowl of fresh water and wash thoroughly. Repeat this process in order to ensure that the salt has been removed.

3. Pat the courgettes dry with a tea towel.

4. Heat the olive oil in a large casserole pan and cook the onion and garlic until softened. Add the courgettes and cook gently for 30 minutes, stirring occasionally.

5. Add the wine and lemon juice and cook for further 10 minutes. Stir in the chopped parsley and season to taste.

6. Cut the lamb rack into chops, season and grill under moderate grill for 15 minutes, turning occasionally.

7. Combine all the ingredients for the salsa together in a large bowl, and serve straight away with the chops and courgettes.

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