Lemon And Thyme Lamb Loin Chops
These Lemon & Thyme Lamb Loin Chops are a fresh, flavour-packed dish perfect for easy entertaining or a family BBQ. Juicy lamb chops are chargrilled with zesty lemon and fragrant thyme, then served alongside a vibrant cous cous salad with grilled corn, pineapple and asparagus.
Finished with goats cheese and a light honey mustard dressing, it’s a beautifully balanced meal — fresh, savoury and just a little bit sweet.
Lemon And Thyme Lamb Loin Chops
Australian Lamb
4
10 minutes
25 minutes
These Lemon & Thyme Lamb Loin Chops are a fresh, flavour-packed dish perfect for easy entertaining or a family BBQ.
Ingredients
1kg Lamb Loin Chops
2 tbsp olive oil
1 ½ tbsp thyme leaves
1 large corn cob
¼ pineapple, peeled, cored, cut into 1cm thick slices
1 bunch asparagus, trimmed
250g pearl cous cous
1 tbsp honey
1 tbsp wholegrain mustard
80g goats cheese
Zest and juice of 1 lemon +extra wedges, to serve
Parsley leaves, to serve
Directions
Brush lamb chops with half the oil and sprinkle with lemon zest and thyme. Season.
Heat a large, lightly oiled char-grill pan or BBQ over medium-high heat and Cook corn for 7-8 minutes, pineapple and asparagus for 3-4 minutes, in batches, if necessary, until lightly charred. Set aside.
When cool enough to handle, remove kernels from corn using a small, sharp knife. Chop pineapple and asparagus into 3cm pieces.
Reheat same char-grill pan or BBQ over medium-high heat and cook lamb, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
Meanwhile cook cous cous according to packet instructions. Drain well. In a screw-top jar place remaining oil, lemon juice, honey and mustard. Season and shake well.
Place cous cous in a large bowl with corn, pineapple, asparagus. Drizzle with dressing and toss well to coat. Sprinkle over goats cheese. Serve lamb chops with cous cous, lemon wedges and parsley.