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Te Mana Lamb Loin Chops with Kumara Salad & Whipped Feta

Few things compare to tender, succulent lamb loin chops. Try our curry-spiced version paired with tasty kumara salad and whipped feta.
Servings 4
Total Time 40 mins



  • 800 g kumara cut into wedges
  • 1 drizzle oil
  • 2 courgettes cut into 1cm rounds
  • 100 g baby spinach

Pickled Onion

  • 1 red onion thinly sliced
  • 2 Tbsp red wine vinegar
  • 1 Tbsp brown sugar
  • ½ tsp salt
  • 2 Tbsp water


  • 100 g feta cheese
  • ¼ tsp curry powder
  • 1 drizzle oil


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep kumara and toss with oil on a lined oven tray. Season with salt and pepper and roast for 30 minutes. Prep courgette and add to tray for last 10 minutes of cook time or until both are tender and golden.
  • Prep onion and toss in a small bowl with remaining pickle ingredients. Set aside to pickle, stirring occasionally.
  • Crumble feta into a small bowl. Add first measure of curry powder and water measure and whip with a fork, until smooth.
  • Pat lamb dry, season with salt and toss with second measure of curry powder. Heat oil in a large fry pan on medium-high heat. Cook lamb, in batches, for about 3 minutes each side (depending on thickness) for medium rare, or until cooked to your liking. Rest, covered.
  • To finish, toss spinach through cooked kumara.
  • Serve lamb and kumara topped with pickled onion and a dollop of feta.