A whole summer dinner off one grill, in the time it takes the zucchini to char
This is the dinner for those long evenings when the kitchen's too hot to stand in and the barbecue's already warm from habit. Loin chops love fierce heat — a few minutes a side and they're bronzed outside, pink at the bone. The zucchini chars right beside them, drinking up lemon and oregano, and a crumble of feta and a few torn mint leaves finish the job. One hotplate, one platter, twenty-five minutes. The hardest part is convincing everyone to wait while the chops rest.
Ingredients
- 4 Your Farmer grass-fed lamb loin chops
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- Salt and pepper to season
- 3 medium zucchini, halved lengthways
- 100g feta, crumbled
- Small handful mint leaves, torn
Instructions
Mix the oil, lemon zest, garlic and oregano in a large bowl. Toss the chops in half of it and season well.
4 loin chops2 tbsp olive oil2 cloves garlic1 tsp dried oreganoBrush the zucchini cut sides with the remaining oil mixture and season.
3 zucchiniHeat the barbecue grill to high. Stand the chops on their fat edge for 1–2 minutes until golden, then cook 3–4 minutes per side for medium.
Meanwhile, lay the zucchini cut-side down beside the chops and cook 3–4 minutes until deeply charred, then flip for another 2–3 minutes until just tender.
Rest the chops on a warm platter, loosely covered, for 5 minutes while the zucchini finishes.
Pile the zucchini onto the platter, squeeze the lemon juice over everything, and scatter with feta and mint. Serve straight from the platter.
1 lemon100g fetamint leavesAppears in
In every lamb share — Loin Chops (4 pack)
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Built for the Barbecue
If any cut of lamb was designed for the barbecue, it's the loin chop. It's tender enough to cook hot and fast like a steak, thick enough not to overshoot the moment you turn your back, and that strip of fat along the edge crisps beautifully over open heat. The one thing to manage is the flare-up — rendering lamb fat and a naked flame are old mates. Start the chops on their fat edge over the hottest part, and if the flames get theatrical, slide them to a cooler spot for a moment rather than fighting it. Pink at the bone is the goal; the loin is a muscle that barely worked a day in its life, and it repays gentle handling. The loin chops in every CSA Pastured Lamb Share come as a four-pack, and Your Farmer® lamb spends its whole life on pasture — which is exactly the flavour a hot grill brings out.
Swaps and Variations
Cutlets char even faster — two minutes a side — and chump chops go a minute or two longer. On the vegetable side, this template takes anything that chars well: thick slabs of eggplant, halved baby capsicums, or spring onions thrown on whole. Haloumi swaps in for the feta if you'd rather grill your cheese than crumble it. The same lemon-oregano-garlic toss works on a beef steak too — if the barbecue's already hot, our guide to steak night on the barbie covers the beef side of the hotplate. In winter, the whole recipe moves indoors to a grill pan without missing a beat. And the zucchini is worth buying well — eco-grown produce picked in season chars sweeter because there's simply more sugar in it.
Storage and Leftovers
Thawed raw chops keep 2–3 days in the fridge; cooked leftovers keep 3 days in an airtight container. The charred zucchini and feta are honestly better the next day at room temperature — toss them with cooked couscous or pasta and any lamb sliced off the bone, add a squeeze of lemon, and lunch is solved. If you reheat the lamb, make it a fast flash on a hot grill or pan; slow reheating turns pink lamb grey.
Frequently asked questions
How do I stop flare-ups when barbecuing lamb chops?
Lid up or lid down?
Can I marinate the chops for longer?
What can I use instead of feta?
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