Recipe
Oregano & Lemon Forequarter Chops
Enjoy a combination of zesty lemon, oregano and a refreshing watermelon side salad in this light and tasty dish, perfect for your next BBQ.
- Serves 4
- Prep Time 10 mins
- Cooking Time 20mins
Ingredients
- Serves 4
Method
- Place lamb, half the oil, oregano and lemon zest in a large snap lock bag or shallow glass container. Season and set aside to marinate for 10 minutes.
- Place potatoes in a microwave-safe container and cook on HIGH (100%) for 3-4 minutes or until nearly tender.
- Heat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook potatoes for 2-3 minutes each side or until charred and tender. Set potatoes aside, keeping warm. Reheat same pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
- Meanwhile, combine remaining oil and lemon juice in a screw top jar, season and shake well to combine.
In a large bowl, combine watermelon, tomato, cucumber, olives and feta cheese. Drizzle with dressing and toss to coat. - Serve lamb chops with watermelon salad, potatoes, mint leaves, lemon wedges and baby spinach (optional).
Tips
- Lamb cutlets, loin chops or rump steaks would also work well in this recipe.
- Cook extra chops, slice meat off the bone and add to a salad for a delicious next day lunch.
- Use ricotta or goats cheese instead of feta; parsley or coriander instead of mint.