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Lamb chops with tomato and bocconcini salsa

This recipe has been supplied by Meat & Livestock Australia


  • 8 Lamb loin chops

  • 2 tsp olive oil

  • 2 tsp dried oregano

  • 1/4 cup lemon juice

  • 250g grape tomatoes, halved

  • 2 tbsp finely chopped red onion

  • 2 tbsp finely chopped semi dried tomatoes


  • 1.

    Heat a large barbecue or frying pan over high heat.

  • 2.

    Rub the Lamb loin chops with oil and season with salt and black pepper.

  • 3.

    Cook in the pan for 3-4 minutes each side or until cooked to your liking.

  • 4.

    Sprinkle with oregano and pour over lemon juice, cooking until the juice has evaporated.

  • 5.

    Serve with salsa and roasted cubes of potato.

  • Salsa:

  • 1.

    Gently toss together the tomatoes, onion, semi-dried tomatoes, bocconcini and parsley.

  • 2.

    Drizzle with oil and balsamic vinegar glaze.


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