Tangy Greek Lamb Chops


Preheat the barbeque to 400°


8 lamb loin chops


1 bunch of fresh mint

¼ cup olive oil

2 Tbsp crushed roasted garlic

2 Tbsp basil pesto

3 Tbsp fresh lemon juice

salt and pepper

1/3 cup crumbled goat cheese

Serves 4


Using a mortar and pestle, crush the mint with the roasted garlic into a paste. Stir in the remaining marinade ingredients, then pour into a large Ziploc bag with the lamb chops. Work the marinade over all the lamb surfaces and leave to marinate in the refrigerator for at least 30 minutes.

Sear the lamb chops on one side on the pre-heated bbq. Turn and sprinkle with the crumbled goat cheese before cooking the other side.

Remove from the bbq and let rest for a few minutes before serving.