top of page

Lamb Loin Chops Served with Greek Salsa Verde and Creamy Olive and Feta Mash

Prep Time:

Cook Time:


4 Servings


8 Mick's Meat Barn lamb loin chops

1kg brushed potatoes, coarsely chopped

1/2 cup (125ml) milk, warmed

1/4 cup green olives, chopped

1/4 cup kalamata olives, chopped

1/4 cup feta, crumbled

1 tbsp finely chopped oregano

1 tsp finely chopped rosemary

2 tbsp finely chopped mint

2 tbsp finely chopped parsley

1 tsp capers, finely chopped

1 lemon, zested

2 tbsp lemon juice

1 garlic clove, crushed

1/2 tsp Dijon mustard

1/4 cup (60ml) olive oil

Lemon wedges, to serve


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.

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.

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.

Step 4 - Divide mash among serving plates. Top with lamb chops and drizzle with Greek salsa verde. Serve with lemon wedges. Enjoy!

bottom of page