We love this time of year when all the local produce arrives in dribs and drabs. Last week our local farm shop had little courgettes and mangetout – the excitement!
Wine Suggestion: a lighter, youthful red with medium, dry tannins and freshness for the lamb. A young Sangiovese from a good vineyard or good cru Beaujolais come to mind straight away.
BBQ lamb with courgettes, mangetout & feta salad – serves 2
- 2 tbsp olive oil
- 2 tbsp chopped thyme leaves
- 4 small lamb chops or cutlets
- 2 small courgettes, sliced into rounds, about 1cm thick
- 200g mangetout
- 1 tbsp red wine vinegar
- ½ tsp Dijon mustard
- ¼ tsp chilli flakes
- small handful mint leaves, roughly chopped
- small handful basil leaves, roughly torn
- 25g feta, crumbled
Season the lamb chops all over with black pepper and fine sea salt. Mix a tbsp of the olive oil with the chopped thyme and brush over the lamb.
Heat the barbecue and cook the chops for a few minutes on each side, we don’t mind them rare in the middle but we like them to be well-seared and crispy on the outside. Remove to a plate, and leave to rest, covered in foil.
Brush the courgette with a little oil and season. Cook these on the barbecue (if you have a griddle pan you can set it on the barbecue and cook them on this so they don’t fall through the bars). You might need a couple of batches.
Meanwhile, cook the mangetout for a couple of minutes in boiling salty water, then drain and tip into a large bowl with the courgettes.
Mix the vinegar, mustard, chilli flakes, mint & basil together to make a dressing. Toss the veg in the dressing and crumble over the feta to serve. Pile onto plates with the lamb chops.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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