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Greek Lamb Loin Chops

Prep Time:

Cook Time:


4 Servings


8 Mick's Meat Barn Lamb Loin Chops
1/3 cup Olive Oil
2 Garlic Cloves, minced
1 1/2 tbsp Dijon Mustard
1 tbsp Fresh Thyme Leaves
1/2 Dried Oregano
1 tbsp Fresh Rosemary, finely chopped
Zest of 1 Lemon
Cracked Black Pepper, to taste

Ingredients (Salad):
1/4 Cos Lettuce, roughly torn
Handful of Kalamata Olives, finely sliced
1/2 Punnet Cherry Tomatoes, quartered
1/2 Red Onion, finely sliced
1/2 Lebanese Cucumber, finely sliced
1 packet Feta Cheese, cubed
Salt & Pepper
3 tbsp Olive Oil
1/2 Lemon, juiced
2 Garlic Cloves, minced
2 tsp Red Wine Vinegar
1 tsp Dried Oregano
Salt & Pepper, to taste


Step One - In a medium sized bowl Whisk together the olive oil, minced garlic cloves, dijon mustard, thyme, oregano, rosemary and black pepper. Add in the lamb loin chops, toss to coat. Cover and place in the refrigerator to marinade for 2-3 hours.
Step Two - Combine the cos lettuce, olives, tomatoes red onion, cucumber and feta in a medium bowl. Set aside in the refrigerator before serving.
Step Three - In a small bowl whisk together the olive oil, lmon juice, minced garlic, red wine vinegar, dried oregano and season with salt & pepper.
Step Four - Bring the lamb to room temperature, before grilling for 4-5 minutes each side.
Step Five - Dress the salad before serving alongside the lamb.

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