Rosemary and Feta Lamb Loin Chops

Prep Time 15 minutes
Cook Time 11 minutes
Servings 4


  • 1/4 cup Your favourite extra-virgin olive oil
  • 2 tbsps Finally chopped fresh Rosemary
  • 2 tspss Finely chopped garlic
  • 11/2 tsps Sea Salt (or pink Himalayan salt)
  • 1 tsp Freshly ground black pepper
  • 8 Bone in lam loin chops (each approximately 120 - 175g and approx 3-4cm thick and trimmed of excess fat
  • 55 grams Cold feta cheese (your favourite fresh sheep or goats milk feta to grate or crumble)
  • 2 tbsps Finely chopped fresh dill or flat parsley leaves


  • In a small bowl mix together the oil, rosemary, garlic, salt and pepper
  • Lightly coat the chops on both sides with the mixture
  • Let stand at room temp for 15 to 20 minutes while preparing your BBQ or grill plate
  • Prepare the BBQ for direct & indirect cooking over med - high heat (200 - 260 degrees) or your grill plate to med to high heat
  • If BBQing - brush the cooking grills to clean
  • Grill the chops over direct heat med - high heat with the lid closed if using a BBQ or until cooked to your desired doneness if using a grill plate. (10 - 12 minutes for med-rate - turning once)
  • If flare-ups occurs, move the lamb chops to indirect med to high heat until the flames subside and add a minute or so to your cooing time.
  • Transfer the chops to a serving platter and sprinkle, rosemary, feta and dill or flat parsley leaves over the top

Lamb Loin Chop

Tasmanian free rang lamb, the butchers favourite chop


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