Lamb chops with squash trifolati

AT A GLANCE

  • Serves 4 people

Trifolati typically is an Italian dish where the vegetable is prepared like a truffle - that is, thinly sliced.

  • 60 ml (¼ cup) olive oil
  • 8 2cm-thick lamb loin chops
  • 3 garlic cloves, thinly sliced
  • 2 tsp coarsely chopped rosemary
  • 5 yellow squash, thinly sliced
  • 3 green zucchini, thinly sliced
  • To serve: juice of 1 lemon, plus extra wedges
  • For drizzling: extra-virgin olive oil
01   Heat 1 tbsp olive oil in a large frying pan over medium-high heat, season lamb chops, add to pan and cook, turning occasionally, until golden brown and cooked medium (4-6 minutes). Set aside to rest in a warm place.
02   Wipe out pan, add remaining oil, place over high heat, add garlic and rosemary and stir until fragrant (10-15 seconds). Add squash and zucchini and sauté until just tender and starting to turn golden (5-7 minutes). Season to taste with lemon juice, salt and pepper.
03   Serve lamb chops with squash trifolati and drizzle with extra-virgin olive oil to taste.

Topics:

ZUCCHINI, LAMB, AUTUMN, GARLIC, ITALIAN, FAST, SQUASH, MAIN, ROSEMARY

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

FEATURED IN

Mar 2015

Mar 2015

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