Prep time 15 minutes
Cook time 5 minutes
12 small lamb loin chops
2 tbsp olive oil
½ tsp dried mint
½ tsp oregano
½ tsp coarsely crushed coriander seeds
½ tsp coarsely crushed cumin seeds
½ tsp dried chilli flakes
2 cloves garlic, finely chopped
Finely grated rin and juice of 1 lemon
Lemon wedges and mint leaves, to serve
Minty feta dip
¾ cup natural yoghurt
80 g Greek feta, coarsely crumbled
⅓ cup fresh mint, coarsely chopped
1 clove garlic, coarsely chopped
Juice of 1 lemon
1 Combine lamb chops, 2 tbsp olive oil, dried herbs, spices, garlic, rind and juice in a bowl, season to taste with salt and freshly ground pepper and mix well to combine. Cover and refrigerate to marinate for a few hours
2 For minty feta dip, process ingredients in a small food processor until smooth, season to taste with salt and pepper and refrigerate until required
3 Drain lamb chops from marinade. Preheat a char-grill pan or frying pan over medium-high heat and cook lamb chops, turning occasionally, until browned and cooked to your liking (4-5 minutes for medium).
4 Transfer to a plate, Cover loosely with foil and rest for a couple of minutes then serve scattered with fresh mint and with lemon wedges to squeeze over, along with minty feta dip.
1 Marinate the lamb overnight for even more flavor. Try dried Greek oregano (rigani) if you can find it as it has wonderful flavor – it’s available in large bunches from many delicatessens.
2 If you’re not on a budget, lamb cutlets also work well for this dish.
The Carousel thanks Beef & Lamb Australia for this recipe