• 8 lamb loin chops, fat trimmed
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • Zest and juice of 2 lemons
  • 1 1/2 tbsp rosemary leaves, finely chopped
  • 1 cup (150g) frozen peas, blanched in boiling water
  • 1/3 cup (100g) Greek yoghurt
  • 1 tbsp tahini
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 tsp chilli flakes
  • Chargrilled lemon wedges, to serve


Step 1

Place the oil, 2 cloves garlic, half the lemon zest and juice, rosemary and lamb in a large snap lock bag. Season and set aside to marinate for 10 minutes.

Step 2

Meanwhile, in a small food processor place remaining garlic, lemon zest and juice, peas, yoghurt, tahini, mint, and chilli, if using. Season and blend until combined.

Step 3

Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 3 to 4 minutes each side, or until cooked to your liking. Rest for 5 minutes.

Step 4

Serve lamb with pea dip and lemon wedges.