A hearty recipe to celebrate the footy finals with friends!


  • 12 small lamb loin chops

  • 2 tbsp olive oil

  • ½ tsp dried mint

  • ½ tsp dried 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 rind 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

  • 1/3 cup fresh mint

  • 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.

  • Tips:

  • 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.


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