Coat lamb with lemon pepper seasoning. Heat a lightly oiled char-grill pan or barbecue over medium-high heat. Cook chops for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
In a large bowl, combine cooked pasta, peas, zucchini, tomatoes, feta, mint and oil. Season and toss to combine.
Serve lamb with pasta salad and lemon wedges.
Lamb cutlets, loin chops or leg/rump steaks would also work well in this recipe.
For a delicious lunch, cook extra chops, slice meat off the bone and mix through pasta salad to enjoy the next day.
You can also use brown rice, cauliflower rice or quinoa instead of pasta.