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How to make Lamb chops with oregano and lemon

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon finely chopped fresh oregano leaves
  • 2 garlic cloves, crushed
  • 8 x 100g lamb chump chops
  • 1 red capsicum, thickly sliced
  • 1 yellow capsicum, thickly sliced
  • 100g baby rocket
  • 75g drained marinated artichoke quarters
  • 75g feta, crumbled

Method

  • Step 1 Combine lemon rind and half the lemon juice, oil, oregano and garlic in a large shallow dish. Add lamb. Turn to coat in mixture. Cover. Refrigerate for 1 hour, if time permits.
  • Step 2 Heat a barbecue chargrill or chargrill pan on medium-high heat. Toss capsicums in 2 teaspoons remaining oil. Cook capsicums, turning, for 6 minutes or until lightly charred and tender. Transfer to a large bowl. Add lamb to chargrill. Cook for 3 to 4 minutes each side for medium or until cooked to your liking.
  • Step 3 Add rocket, artichokes and fetta to capsicum. Place remaining lemon juice, oil, oregano and garlic in a small bowl. Whisk until combined. Season with salt and pepper. Add dressing to salad. Toss gently to combine. Serve salad with lamb chops.