Name: Barbecued Greek lamb chops with minty soft feta
Yield: 4
Ingredients: 70 ml olive oil; 2 tsp each dried mint and Greek oregano; Finely grated rind and juice of 1 lemon; 2 garlic cloves, finely chopped; 8 lamb chump chops; Minty soft feta; 200 gm soft feta; 120 gm thick natural yoghurt; 1 cup (firmly packed) mint

Barbecued Greek lamb chops with minty soft feta

Australian Gourmet Traveller recipe for barbecued Greek lamb chops with minty soft feta.

An old-school chopped salad – think crisp lettuce, cucumber, spring onion, dill and mint dressed with white wine vinegar and grassy olive oil – is the perfect accompaniment to this summery lamb dish.

Ingredients

70 ml olive oil

2 tsp each dried mint and Greek oregano

Finely grated rind and juice of 1 lemon

2 garlic cloves, finely chopped

8 lamb chump chops

Minty soft feta

200 gm soft feta

120 gm thick natural yoghurt

1 cup (firmly packed) mint

Method

Main

1.Combine oil, mint, oregano, garlic, lemon rind and juice in a large bowl, season to taste and add lamb. Rub mixture into meat well and marinate for 15 minutes.

2.Meanwhile, for minty soft feta, process feta and yoghurt in a food processor until smooth, add mint, season to taste and process to combine. Set aside.

3.Preheat a char-grill or barbecue to medium-high. Cook lamb, turning occasionally, until well browned and cooked to your liking (6-7 minutes for medium-rare), set aside to rest for 5 minutes then serve with minty soft feta and a crisp chopped salad.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz

Ingredients

Method

Main

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