The Sydney Morning Herald logo
Advertisement
Good Food logo

Barbecued stuffed lamb chump chops

Lynne Mullins

Advertisement
Barbecued stuffed lamb chump chops
Barbecued stuffed lamb chump chopsNatalie Boog
Time:< 30 mins

Mother's Day breakfast in bed won't cut it on its own - mum's not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, it's everyone else's turn to hit the kitchen and whip up the meals.

Advertisement

Ingredients

  • 4 large chump lamb chops

  • 1 tsp finely grated lime zest

  • 1 tbsp lime juice,

  • 1/3 cup chopped oregano leaves

  • 1/3 cup chopped mint leaves,

  • 1 clove finely chopped garlic

  • 80g crumbled feta cheese

  • extra virgin olive oil

  • 16 halved baby potatoes

  • butter

  • 1/4 cup torn flat-leaf parsley leaves

Method

  1. Cut a pocket in 4 large chump lamb chops.

    Combine 1 tsp finely grated lime zest, 1 tbsp lime juice, 1/3 cup chopped oregano leaves, 1/3 cup chopped mint leaves, 1 clove finely chopped garlic and 80g crumbled feta cheese in a small bowl and stir well. Fill the pockets with the feta mixture and press gently to close. Brush chops on both sides with 1/4 cup extra virgin olive oil and char-grill or barbecue for about 3 minutes each side over medium-high heat or until done to your liking. Remove and rest for a few minutes.

    Meanwhile boil 16 halved baby potatoes in lightly salted water until tender. Drain, toss with 2-3 tbsp butter and 1/4 cup torn flat-leaf parsley leaves.

    To serve 

    Serve lamb chops accompanied by baby potatoes and green salad leaves.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes