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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.

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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