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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 627kj
  • Fat Total 53g
  • Saturated Fat 22g
  • Protein 31g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 110mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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