Featured Recipe

Lemon and thyme lamb loin chops

  • Serves 4
  • Prep Time 10 mins
  • Cooking Time 25mins
Lemon and thyme lamb loin chops


  • Serves 4
Send me these ingredients


  1. Brush lamb chops with half the oil and sprinkle with lemon zest and thyme. Season.
  2. Heat a large, lightly oiled char-grill pan or BBQ over medium-high heat and Cook corn for 7-8 minutes, pineapple and asparagus for 3-4 minutes, in batches, if necessary, until lightly charred. Set aside.
  3. When cool enough to handle, remove kernels from corn using a small, sharp knife. Chop pineapple and asparagus into 3cm pieces.
  4. Reheat same char-grill pan or BBQ over medium-high heat and cook lamb, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
  5. Meanwhile cook cous cous according to packet instructions. Drain well. In a screw-top jar place remaining oil, lemon juice, honey and mustard. Season and shake well.
  6. Place cous cous in a large bowl with corn, pineapple, asparagus. Drizzle with dressing and toss well to coat. Sprinkle over goats cheese. Serve lamb chops with cous cous, lemon wedges and parsley.


  • Lamb cutlets, forequarter chops or butterflied leg of lamb would work well in this recipe.
  • Swap lemon and thyme for a seasoning such as Cajun or Moroccan or Tuscan;
  • Swap cous cous for cauliflower or broccoli rice, brown rice or quinoa.