Souvlaki-style lamb chops

Adam Liaw
Souvlaki-style lamb chops.
Souvlaki-style lamb chops. Photo: William Meppem

What the Mediterranean diet consists of is less important than the approach it takes: simpler food, and less of it.


• 8 lamb loin or forequarter chops

• ¼ cup olive oil, plus 1 tbsp olive oil

• juice of 1 lemon, plus lemon wedges to serve

• 2 cloves garlic, roughly chopped

• ½ brown onion, roughly chopped

• ½ tsp dried oregano

• ½ tsp dried thyme

• ¼ tsp ground black pepper

• 1 red capsicum, cut into large pieces

• 1 cup mixed cherry tomatoes, halved

• salt, to season

• 2 cups rocket leaves, to serve

Seasoned yoghurt

• 1 cup greek yoghurt

• grated rind of 1 lemon

• ¼ tsp cumin

• ¼ tsp honey

• ¼ tsp ground black pepper

• salt, to season


Place the lamb chops in a non-reactive bowl or a large press-seal bag and add the ¼ cup of olive oil, lemon juice, garlic, onion, oregano, thyme and pepper. Marinate for at least 2 hours, and preferably overnight. For the seasoned yoghurt, combine the ingredients and set aside for at least 30 minutes.

When ready to cook, heat a grill pan or barbecue plate until very hot. Toss the capsicum and tomatoes in 1 tbsp of olive oil, season with salt and grill, turning often, until the vegetables have blistered and softened. Transfer to a serving plate with the rocket leaves. Remove the lamb from the marinade, season well with salt and grill until cooked to your liking, about 3 minutes on each side. Transfer straight to the serving plate and allow to rest on top of the vegetables, so that the vegies soak up the juices from the meat. Serve with a dollop of the seasoned yoghurt.

Try Adam Liaw's Greek roasted vegetables with feta.