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

Make this Greek-style lamb chops recipe for your next dinner party

BBQ lamb chops are an Aussie favourite and a staple of many family get-togethers. To make these lamb chops, we’ve drawn from the ingredients and flavours of where this meat is especially beloved: Greece. There’s a simple reason lamb is popular in Greece – the climate and landscape are more suited to farming sheep than cattle. As a result, it’s used in many traditional dishes such as moussaka and souvlaki. This lamb loin chops recipe takes one of our favourite meals – chops with mash – and adds fresh, herbaceous elements to create an impressive dish that guests will love during a summer dinner party. For more lamb loin chops recipes, check out lamb loin chops with peppered mash or lamb chops with mint chimichurri. 

What is the difference between lamb loin chops and shoulder chops?

The shoulder chop is larger and fattier than a lamb loin chop. They come from a harder working part of the animal, so are less tender and need to be cooked for longer at a lower temperature (this braised lamb chop recipe is a great way of cooking these chops). Lamb loin chops, which we’ve used here, are much, much quicker to cook.

Infusing Greek flavours into BBQ lamb loin chops

To make a Greek marinade for lamb chops, you need four basic ingredients: olive oil, oregano, lemon juice and garlic. You can marinade chops in a mix of these ingredients and even baste the chops with the mixture while barbecuing. For this recipe, we’ve included the ingredients in a Greek-style salsa verde (green sauce) that is added before serving. To add even more Greek flavours, olives and crumbled fetta are mixed into the mashed potato.

How to cook lamb loin chops so they’re tender and moist

Lamb loin chops come from the back of the lamb, between the leg and rack. They’re tender, which makes them perfect for cooking at high temperatures, like on a barbecue or a grill. But it pays to know how to cook a lamb chop well so here are a couple of essential tips: bring your chops to room temperature before throwing on the grill to help them cook evenly. Don’t overcook them – a quick sear on each side is all you need. And finally, remember to only turn the chops once – that’s how you get those beautiful clean char marks and a tender, moist finish.

How long does it take to cook a loin chop?

Most people will tell you medium-rare is the best way to eat grilled lamb chops. Over a medium-high heat, they'll need 3-4 minutes on both sides. That’s about 55ºC on a meat thermometer. If you like your lamb chops slightly pink, add a couple of minutes to either side during cooking. 

For quick meals and entertaining, get more lovely lamb dinners on the table with our collection of simple lamb recipes.