This Australia Day, fire up the barbie and reach for some delicious mouth-watering lamb. 


  • 8 x 100g lamb loin chops

  • 60ml (1/4 cup) olive oil

  • 1 tbsp sumac

  • 1 tsp ground cardamom

  • 2 cloves garlic, crushed

  • Natural yoghurt, to serve

  • Pear and Walnut Salad

  • 1 lemon, zested, juiced

  • 1 tbsp honey

  • 60ml (1/4 cup) extra virgin olive oil

  • 2 small green pears, halved, cored, thinly sliced

  • 1 bunch watercress

  • 70g (2/3 cup) roasted walnuts


  • 1.

    To marinate lamb, place oil, spices and garlic in a large bowl and whisk to combine. Add lamb, season to taste and toss well to coat. Marinate for 15 minutes.

  • 2.

    To make pear and walnut salad, whisk lemon zest and juice with honey and oil in a large bowl. Add remaining ingredients, season to taste and toss well to combine. 

  • 3.

    Preheat a lightly greased barbecue or grill-pan to high. Cook lamb loin chops on each side for 1 1/2 minutes or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before serving.

  • 4.

    To serve, divide lamb with pear and walnut salad among four plates. Serve with natural yoghurt on the side.

  • Tips:

  • 1.

    If time permits, marinate lamb for 3 hours or overnight.

  • 2.

    Use a mixture of your favourite pears and apples and substitute watercress with mesclun leaf or rocket.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 919kj
  • Fat Total 81g
  • Saturated Fat 23g
  • Protein 29g
  • Carbohydrate 21g
  • Sugar 12g
  • Sodium 101mg

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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