Lamb chops with courgettes

Serves four

• 3 courgettes
• 0 freshly ground black pepper
• 0 Extra-virgin olive oil
• 1 small handful mint leaves
• 1 small handful basil leaves
• 4 lamb chops
• 1 clove garlic
• 1 sprig rosemary
• 1 baby gem lettuce
• 100g feta
• 50g roasted hazelnuts
• 100g white-wine vinegar

Step 1
Cut the courgettes lengthways into 0.5cm-thick slices, season with salt and brush with oil.

Step 2
Put a griddle on a medium-high flame and, once hot, char-grill the courgettes (in batches, if need be) until they have good char marks on one side.

Step 3
Flip and repeat on the other side – this takes about five minutes in all – then put in a bowl and stir in the mint and basil.

Step 4
In the same pan, cook the chops for three minutes a side; add the garlic and rosemary for the last two minutes.

Step 5
Just before the end of cooking, so the fat gets good and crisp, hold each chop fat-side down with a pair of tongs.

Step 6
Finish the courgettes with the lettuce, feta, nuts and vinaigrette, spoon on to a big plate and top with the lamb.