Name: Rosemary and Feta Lamb Loin Chops
Prep time: 15 min
Cook time: 11 min
Ingredients: 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

Rosemary and Feta Lamb Loin Chops

Print Recipe

Prep Time 15

Cook Time 11

Servings: 4

Ingredients Method

Ingredients

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

Method

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