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Greek-style Lamb Chops Recipe


2 garlic cloves, finely chopped
6 tablespoons extra virgin olive oil
1 teaspoon dried Greek oregano (see note)
8 lamb loin chops
2 large zucchini (courgettes) cut into 5 mm (1/4 inch) thick slices
3 anchovies, torn into pieces
1 tablespoon pine nuts, toasted
80 g (23/4 oz) feta cheese, crumbled
Pinch of chilli flakes
1 small handful of oregano leaves
Juice of 1/2 lemon
40 g (1 1/2 oz/1/4 cup) ligurian olives

Recipe from My Grill by Pete Evens.
Images supplied from Copyright ©


Combine the garlic, 2 tablespoons of the oil, dried oregano and season with sea salt and cracked black pepper.
Use this mixture to marinate the lamb chops for at least 30 minutes.
Preheat the barbecue hotplate or grill to high.
Cook the lamb for 2-3 minutes each side or until cooked to your liking.
Coat the zucchini slices with oil and some sea salt and cracked black pepper and cook on the barbecue until golden.
Toss into a bowl with the anchovies, pine nuts, feta, chilli, remaining olive oil, fresh oregano, lemon juice and olives.
Serve the lamb chops with the warm zucchini salad.

Serves 4.

NOTE: Dried Greek oregano is available from good delicatessens. If unavailable, use regular dried oregano.

Last year on MKR we had some colourful Greek contestants who served up some delicious and tasty meals. Greek cooking uses a lot of great staples like Oregano pinenuts and feta cheese. Take your ordinary lamb chops to the next level with this quick and easy zucchini and feta salad.

Don’t forget when using nuts its best to lightly toast them before eating. This gives them a rich and nutty flavour.