Served with brown rice and a grape and feta salad, this recipe will be a hit at your next BBQ.


  • 140g x 4 loin lamb chops

  • Marinade

  • 2 garlic cloves, minced

  • 1 tbsp thyme

  • Juice and zest of 1 orange

  • 3 tsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • Salad

  • 1/2 cup brown rice

  • 1/2 cup seedless grapes

  • 1/4 cup mint leaf, loosely packed

  • 1/4 cup flat leaf parsley, loosely packed

  • 3 tsp dill

  • 50g feta

  • 1/2 lemon, juice

  • 1 green shallot

  • 1 tbsp maple syrup

  • 1 tbsp olive oil

  • 1/2 tsp black pepper


  • 1.

    Place a pot of water on the boil for the brown rice. Leave to cook for 25-30 minutes.

  • 2.

    Zest and juice 1 orange. Add the thyme, garlic, olive oil, salt and pepper. Marinate the lamb in the mix for at least 10 Minutes

  • 3.

    Pick the mint, dill and parsley. Cut the grapes in half, cube the feta and slice the green shallot. Combine.

  • 4.

    Place the lamb on a hooded barbecue on a high heat for 5 minutes on each side. Keep the hood closed during cooking. Once cooked rest for 5 minutes and cover in any excess marinade flavour.

  • 5.

    Drain the brown rice and cool slightly. Toss with the other salad ingredients.

  • 6.

    Dress your salad with the maple syrup, lemon juice and olive oil and season with a pinch of black pepper.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 746kj
  • Fat Total 44g
  • Saturated Fat 16g
  • Protein 20g
  • Carbohydrate 69g
  • Sugar 22g
  • Sodium 778mg

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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