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Lamb loin chops with Greek salsa verde and creamy olive and feta mash

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Topped with a homemade Greek salsa verde and served with a creamy olive and feta mash, these lamb loin chops are a flavour explosion.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, (+ 5 mins resting time)
Lamb loin chops with Greek salsa verde and creamy olive and feta mash

Ingredients

  • 1kg brushed potatoes, coarsely chopped
  • ½ cup (125ml) milk, warmed
  • ¼ cup green olives, chopped
  • ¼ cup kalamata olives, chopped
  • ¼ cup feta, crumbled
  • 1 tbs finely chopped oregano
  • 1 tsp finely chopped rosemary
  • 2 tbs finely chopped mint
  • 2 tbs finely chopped parsley
  • 1 tsp capers, finely chopped
  • 1 lemon, zested
  • 2 tbs lemon juice
  • 1 garlic clove, crushed
  • ½ tsp Dijon mustard
  • ¼ cup (60ml) olive oil
  • 8 Coles Australian Lamb Loin Chops
  • lemon wedges, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place potato in a saucepan of boiling water. Cook for 12-15 mins or until tender. Drain and mash. Add milk, olives and feta and stir to combine. Season with salt and pepper.
  2. Step 2

    Meanwhile, combine oregano, rosemary, mint, parsley, capers, lemon zest, lemon juice, garlic and mustard in a jug. Gradually whisk in oil. Season with salt and pepper.
  3. Step 3

    Heat a barbecue or chargrill pan over medium-high heat. Spray with olive oil spray. Cook lamb chops in batches for 3 mins each side or until cooked to your liking. Set aside for 5 mins to rest.
  4. Step 4

    Divide mash among serving plates. Top with lamb chops and drizzle with Greek salsa verde. Serve with lemon wedges.

    Lamb loin chops with Greek salsa verde and creamy olive and feta mash

    Lamb loin chops with Greek salsa verde and creamy olive and feta mash
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes, (+ 5 mins resting time)
    Ingredients
    • 1kg brushed potatoes, coarsely chopped
    • ½ cup (125ml) milk, warmed
    • ¼ cup green olives, chopped
    • ¼ cup kalamata olives, chopped
    • ¼ cup feta, crumbled
    • 1 tbs finely chopped oregano
    • 1 tsp finely chopped rosemary
    • 2 tbs finely chopped mint
    • 2 tbs finely chopped parsley
    • 1 tsp capers, finely chopped
    • 1 lemon, zested
    • 2 tbs lemon juice
    • 1 garlic clove, crushed
    • ½ tsp Dijon mustard
    • ¼ cup (60ml) olive oil
    • 8 Coles Australian Lamb Loin Chops
    • lemon wedges, to serve
      Description

      Topped with a homemade Greek salsa verde and served with a creamy olive and feta mash, these lamb loin chops are a flavour explosion.

      Method
      1. Step 1

        Place potato in a saucepan of boiling water. Cook for 12-15 mins or until tender. Drain and mash. Add milk, olives and feta and stir to combine. Season with salt and pepper.
      2. Step 2

        Meanwhile, combine oregano, rosemary, mint, parsley, capers, lemon zest, lemon juice, garlic and mustard in a jug. Gradually whisk in oil. Season with salt and pepper.
      3. Step 3

        Heat a barbecue or chargrill pan over medium-high heat. Spray with olive oil spray. Cook lamb chops in batches for 3 mins each side or until cooked to your liking. Set aside for 5 mins to rest.
      4. Step 4

        Divide mash among serving plates. Top with lamb chops and drizzle with Greek salsa verde. Serve with lemon wedges.