This delicious recipe is perfect for an Australia Day BBQ!

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  • 12 lamb loin chops

  • 1 large red capsicum, cut into thick strips

  • 1 large green capsicum, cut into thick strips

  • 1 large yellow capsicum, cut into thick strips

  • 2 tbsp extra virgin olive oil

  • 1 tsp balsamic vinegar

  • 10 basil leaves, roughly torn


  • 1.

    Brush or spray the lamb chops lightly with oil and then season with salt and pepper. Preheat char-grill or barbecue to moderately-hot.

  • 2.

    Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Turn lamb once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 2-3 minutes before serving.

  • 3.

    While the lamb is resting, cook the capsicum strips on the barbecue for a minute on each side. Put the strips into a bowl with the oil, vinegar and basil leaves. Serve lamb with the grilled capsicum salad.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 325kj
  • Fat Total 27g
  • Saturated Fat 11g
  • Protein 15g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 54mg

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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Serves: 4
• Preparation time: 8 minutes
• Cooking time: 10 minutes

Visit for more luscious lamb dishes and ideas this Australia Day.

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