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Oregano Grilled Lamb Chops with Tomato Feta Salad

Servings 2
Total Time 40 mins



  • 400 g baby potatoes cut in half lengthways
  • 2 cloves garlic minced
  • 1 Tbsp butter melted


  • 1 bunch oregano roughly chopped
  • 500 g lamb loin chops
  • 1 drizzle oil

Tomato Salad

  • 1 courgette peeled into ribbons
  • 1 pack cherry tomatoes cut in half
  • 1 drizzle vinegar
  • 1 drizzle oil

To Serve

  • 2 Tbsp feta cheese crumbled
  • 30 g olives halved


  • Before you start, preheat oven to high grill. Preheat BBQ grill to high (if using).
  • Prep potatoes and garlic. Add potatoes to a medium pot and cover with hot tap water and a pinch of salt. Cook on high heat for about 25 minutes with the lid on, until tender. Drain and place on a lined oven tray.
  • Use a fork to crush potatoes. Mix garlic and butter together in a small bowl and drizzle over potatoes. Season with salt and grill in oven for about 10 minutes, until golden.
  • Meanwhile, prep oregano. Pat lamb dry and toss in a medium bowl with oregano. Season with salt and pepper.
  • Prep courgette and tomatoes. Toss in a medium bowl with vinegar and oil. Season to taste with salt and pepper.
  • When potatoes are grilling, heat oil in a medium fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered, for 2-3 minutes. Alternatively, cook on the BBQ.
  • Prep feta and olives.
  • Serve potatoes and salad topped with feta. Serve with lamb and olives.