Fast Recipes

Barbecued Greek lamb chops with minty soft feta

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

By Emma Knowles & Lisa Featherby
  • Serves 4
  • Print
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.


  • 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


  • 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.