Lemon and rosemary loin chops with PEA dip

Make your next party a hit with finger food that is a little more substantial and will keep everyone coming back for more.

  • Serves 4
  • Prep Time 10 mins
  • Cooking Time 10mins
Lemon and rosemary loin chops with PEA dip


  • Serves 4
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  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.
  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.
  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.
  4. Serve lamb with pea dip and lemon wedges.