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How to make Lemon and oregano lamb chops

Yield = 4
Prep time: 2:20
Cook time: 0:50
Total time: 3:10

Ingredients

  • 12 lamb mid-loin chops, trimmed
  • 800g packet frozen oven-roast onion and herb potatoes
  • tzatziki dip, to serve

Lemon and oregano marinade

  • 2 tablespoons olive oil
  • 2 large garlic cloves, crushed
  • 1 lemon, juiced
  • 1 teaspoon MasterFoods® Oregano Leaves

Method

  • Step 1 Make lemon and oregano marinade: Combine oil, garlic, 2 1/2 tablespoons of lemon juice and oregano in a ceramic dish.
  • Step 2 Add lamb to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
  • Step 3 Preheat oven to 230°C. Place potatoes in a roasting pan. Roast for 25 to 30 minutes or until golden and tender. Preheat barbecue plate on medium-high heat. Remove lamb from marinade. Barbecue lamb, basting with marinade, for 6 to 8 minutes on each side for medium or until cooked to your liking. Remove to a plate. Cover and stand for 5 minutes.
  • Step 4 Place lamb chops on plates. Serve with tzatziki and roast potatoes.