The garden is in abundance, with bright yellow courgette flowers springing open as each day passes. This year our broad bean patch is thriving too with baskets loaded full each day. If like us you are looking for creative ways to use up what's in season right now, this recipe makes such a lovely Summer feast.



  • You can make this recipe on the barbecue to add elements of smokey charred flavour. Or it works equally well made in a more conventional manner in the kitchen.

  • In a saucepan, chop the courgettes, along with garlic and thyme and add to the pan. Add all the olive oil with some salt and pepper. Slowly cook on a low heat until the courgettes have lost all their structure, this should take around 20 minutes. Once soft, add the basil and blend to a smooth sauce.

  • Coat the lamb in the minty rub and grill for 3 minutes each side, then leave to rest for 5 minutes.

  • While resting, throw the broad beans directly onto the hot coals and char for 4 minutes or until soft. If you're not using a BBQ, simply throw them into a dry and very hot pan to create the same effect.

  • Slice the lamb thin and serve with the courgette sauce and the charred broad beans.

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