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Minted lamb loin chops with tomato salad



Prep Time


Cook Time



8lamb loin chops
1 tbspolive oil
1 tbspvery finely chopped mint
4medium tomatoes, cut into small wedges
100 gfeta, crumbled
½small red onion, cut into thin slices
¼ cupflat leaf parsley leaves
drizzle of olive oil


1Season each lamb chop with salt and pepper. Combine the oil and mint and brush on each side of the lamb chops. Preheat the barbecue, pan or char-grill pan to hot before adding the cutlets.
2Cook chops on one side until the first sign of moisture appears on the top. Turn, brush with the lemon juice and cook further until done to your preference.
3Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
4Remove chops from heat, loosely cover with foil and rest chops for 2 minutes before serving. Toss the tomatoes with the feta, onion, parsley and oil. Serve with the lamb chops.


Don't cut the lamb with a knife to test if it's ready. This will make the juices escape making the meat dry and tough. Test the meat for degree of doneness with tongs. Use the blunt end of the tongs to prod the meat in the thickest part. Rare is soft when pressed, medium firm when pressed and well done is very firm when pressed.

Recipe suggessions based on what you have in your fridge.

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