Lamb BBQ chops with grilled peach & rocket

Lamb BBQ chops with grilled peach & rocket

Serves: 4  |  Preparation time: 15 mins  |  Cooking Time:  20 mins


  • 4x Farm88 lamb BBQ chops, trimmed
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tsp dried oregano
  • 3 cloves of garlic, crushed
  • salt and pepper to season
  • extra lemon wedges, to serve

Grilled Peach & Rocket Salad:

  • 4 peaches, stones removed, quartered
  • 150g marinated feta in oil (oil reserved)
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 150g baby rocket leaves
  • ½ cup almonds, toasted, chopped
  • parsley leaves, to serve


  1. Pat dry lamb with paper towel. Mix olive oil, lemon juice, oregano and garlic together in a bowl. Season with salt and pepper. Cover and refrigerate for 30 minutes to 1 hour. Bring lamb to room temperature for 30 minutes before cooking.
  2. In a small bowl, place ¼ cup of reserved oil from feta, red wine vinegar, lemon juice and Dijon mustard, season with salt and pepper. Whisk to combine.
  3. Heat a chargrill pan over medium-high heat. Brush flesh of peaches with olive oil, place on chargrill pan. Cook for 2-3 minutes each side. Remove from heat. Increase heat to high.
  4. Add lamb and cook, in batches for 4-5 minutes each side until marks appear and lamb is cooked to medium. Set aside to rest for 5 minutes. Toss rocket and peaches in serving bowls, drizzle with dressing. Crumble over feta and top with toasted almonds and parsley leaves.
  5. Serve lamb with salad and lemon wedges.


  • You can also use lamb leg steaks, lamb cutlets, lamb loin chops or lamb chump chops for this recipe.
  • Pistachios, pecans and walnuts will also work well as a substitute for almonds.
  • Mix up the salad by grilling pears or nectarines.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.