Do Australia Day Mediterranean-style. 


  • 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

  • 80g 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 with fresh mint and lemon wedges to squeeze over, along with the minty feta dip.


Marinate the lamb overnight for even more flavour.

Try dried Greek oregano (rigani) if you can find it as it has wonderful flavour. It’s available in large bunches from many delicatessens.


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