Quick Lamb Chops with Courgettes and Walnuts Recipe 2026

This quick lamb chops with courgettes, walnuts and yoghurt recipe from Rosie Mackean is your answer to effortless midweek entertaining. With just 10 minutes of prep and 30 minutes of cooking, you can serve a stunning dish that feeds four. The combination of tender lamb, fresh courgettes, crunchy walnuts and creamy yoghurt is a flavour sensation that will impress your guests.

Why This Lamb Chops Recipe Works

Entertaining midweek can feel daunting, but this recipe employs a few tricks to make it magic. First, it pairs perfectly with good bread, so your carb is covered. Second, lamb chops are quick to cook and great for sharing. Finally, the other ingredients need little help: walnuts are cooked in butter and lamb juices, courgettes are simply boiled and dressed, and yoghurt is, well, yoghurt. Suddenly, you've conjured up a masterpiece ready for many hands to dig in.

Ingredients for Lamb Chops with Courgettes and Walnuts

Here's what you'll need for this quick and easy recipe:

• For the chops: 800g french-trimmed lamb chops (12-14 chops from 2 lamb racks), 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 bashed), 1 banana shallot (peeled and sliced), 100g walnuts, ½ tsp smoked paprika, juice of ½ lemon.
• For the courgettes: 1 generous pinch flaky sea salt (plus fine salt for boiling water), 1kg courgettes (cut into 1½cm-thick slices), 75g extra-virgin olive oil, zest of 1 unwaxed lemon, 1 garlic clove (peeled and grated), 1 big handful fresh mint (leaves picked).
• To serve: 500g Greek yoghurt, flatbreads.

Step-by-Step Instructions

Preparing the Lamb Chops

If the chops are fridge-cold, take them out 20 minutes before cooking. Pat them dry with kitchen paper. In a small bowl, mix the flaky salt, black pepper, cumin, coriander and cinnamon. Rub this spice blend all over the chops.

Heat the vegetable oil in a large frying pan over high heat. Sear the chops for 2-3 minutes on each side for medium-rare, or longer to your liking. Work in batches if needed to avoid crowding. Transfer the chops to a warm plate and cover loosely with foil.

Cooking the Walnuts

Reduce the heat to medium. Add the butter to the same pan, along with the garlic and shallot. Cook for 2 minutes until fragrant. Add the walnuts and smoked paprika, and cook for another 2-3 minutes, stirring, until the walnuts are golden and coated in the buttery juices. Squeeze in the lemon juice and swirl.

Preparing the Courgettes

While the chops rest, bring a large pot of salted water to a boil. Add the courgette slices and blanch for 2-3 minutes until just tender. Drain well and transfer to a serving bowl. Drizzle with olive oil, add the lemon zest, grated garlic and mint leaves. Toss gently to combine. Season with a pinch of flaky sea salt.

Assembling and Serving

Spread the Greek yoghurt over a large platter. Arrange the courgettes on top, then place the lamb chops over them. Spoon the walnuts and buttery pan juices over everything. Serve immediately with warm flatbreads for scooping.

Recipe Comparison: Lamb Chops vs. Other Midweek Meals

Key Takeaways

• Quick and easy: Ready in 40 minutes, perfect for midweek.
• Impressive: Looks and tastes like a restaurant dish.
• Flexible: Serve with flatbreads or your favourite sides.
• Nutritious: Packed with protein, healthy fats and veggies.

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