Lamb Chops with Mint Yoghurt and Roasted Courgettes

Name: Lamb Chops with Mint Yoghurt and Roasted Courgettes
Total time: 35 min
Cuisine: British
Ingredients: 8 lamb loin chops; 3 garlic cloves, crushed; 2 tsp chopped fresh rosemary; 1 lemon, zested and squeezed; 2 tbsp olive oil; 3 courgettes, cut into chunks; 200g cherry tomatoes; 150g Greek yoghurt; 2 tbsp chopped fresh mint

Garlic and rosemary lamb chops grilled until pink, with cool mint yoghurt and sweet roasted courgettes.

Time35 min
LevelEasy
Costabout £3.29 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

8lamb loin chops
3garlic clovescrushed
2 tspchopped fresh rosemary
1lemonzested and squeezed
2 tbspolive oil
3courgettescut into chunks
200 gcherry tomatoes
150 gGreek yoghurt
2 tbspchopped fresh mint

Method

1
Mix the garlic, rosemary, lemon zest and 1 tbsp of the oil. Rub it over the chops and leave for 15 minutes.
15 min
2
Heat the oven to 220°C (200°C fan). Toss the courgettes and tomatoes with the remaining oil and roast for 20 minutes until golden.
20 min
3
Stir the mint and half the lemon juice into the yoghurt with a grind of black pepper.
4
Heat a grill or griddle pan until very hot. Cook the chops for 3 to 4 minutes on each side for pink, longer if you prefer.
8 min
5
Rest the chops for 5 minutes. Squeeze over the rest of the lemon juice and serve with the courgettes and mint yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.