A memorable dinner doesn't have to involve hours in the kitchen. These beautifully seared lamb chops are served with tender courgettes, cool Greek yoghurt and crunchy walnuts coated in fragrant browned butter.

Fresh mint and lemon bring everything together, creating a colourful, satisfying meal that serves four and takes just 40 minutes to prepare and cook.

What You’ll Need

For the lamb:

- 800g French-trimmed lamb chops (approximately 12–14 chops)

- 1½ tbsp flaky salt

- 1 tsp black pepper

- 1 tsp ground cumin

- 1 tsp ground coriander

- ½ tsp ground cinnamon

- 2 tbsp vegetable oil

- 90g salted butter

- 2 garlic cloves, unpeeled and crushed

- 1 banana shallot, peeled and sliced

- 100g walnuts

- ½ tsp smoked paprika

- Juice of ½ lemon

For the courgettes:

- 1kg courgettes, sliced approximately 1½cm thick

- 75g extra-virgin olive oil

- Zest of 1 unwaxed lemon

- 1 garlic clove, peeled and grated

- 1 large handful fresh mint leaves

- 1 generous pinch flaky sea salt

- Fine salt, for the cooking water

To serve:

- 500g Greek yoghurt

- Flatbreads

1. Season The Lamb

If the lamb is still arranged in racks, separate the chops using a sharp blade.Combine the flaky salt, black pepper, cumin, coriander and cinnamon, then rub the mixture evenly over the meat.

Leave the seasoned chops at room temperature for a few minutes while preparing the vegetables. The combination of warm spices will give the lamb an aromatic crust when it reaches the hot pan.

2. Prepare The Lemony Courgettes

Bring a large saucepan of generously salted water to the boil. Add the sliced courgettes and simmer for seven minutes, until tender but still holding their shape.

Meanwhile, combine the olive oil, lemon zest and grated garlic in a large bowl.

Using a slotted spoon, transfer the cooked courgettes directly into the dressing. Stir gently, season with flaky sea salt and set aside while preparing the lamb.

3. Sear The Lamb Chops

Heat a cast-iron or non-stick frying pan over high heat. Add the vegetable oil, followed by the seasoned lamb chops.

Sear the edges of the chops first, then cook for two minutes on each flat side. Work in batches if necessary to avoid overcrowding the pan. Return all the chops to the pan with approximately half the butter and the crushed garlic cloves. Allow the butter to foam, then spoon it continuously over the meat for another minute.

Transfer the lamb to a plate or rack and leave it to rest.

4. Make The Smoky Walnuts

Add the remaining butter to the same pan, followed by the sliced shallot, walnuts and smoked paprika.

Reduce the heat to medium and cook for approximately six minutes, allowing the walnuts to toast while the butter develops a golden-brown colour.

Add the lemon juice to stop the butter cooking further, then remove the pan from the heat.

5. Assemble And Serve

Fold the fresh mint leaves through the dressed courgettes. Spoon the Greek yoghurt onto individual plates or a large serving platter, then arrange the courgettes around it.

Place the rested lamb chops on top and finish with the toasted walnuts and their fragrant, smoky butter.

Serve immediately with warm flatbreads, perfect for scooping up the yoghurt and buttery juices. The contrast between richly spiced lamb, refreshing courgettes and crunchy walnuts makes this a wonderfully satisfying meal for a relaxed dinner with family or friends.