Lamb shoulder chops with minted new season potatoes and a Greek salad.

clock + 1 hour 30 minutes bowl Serves 6


  • 12 lamb shoulder chops
  • 2 Tbsp olive oil
  • 1 bulb of garlic
  • 1 tsp chilli flakes (optional)
  • 1 tsp salt flakes
  • 2 lemons
  • 3 sprigs rosemary
  • 2 Tbsp parsley, sliced
  • 500g potatoes, washed
  • 3 Tbsp fresh dill, finely sliced
  • 1 Tbsp butter
  • Pepper to taste
  • Salt to taste
  • 1 head lettuce, ripped into pieces
  • 3 large tomatoes, seeded and coarsely chopped
  • 1 small cucumber, peeled and coarsely chopped
  • 1 medium red onion, sliced
  • 1 green capsicum, sliced
  • ¾ cup feta, crumbled
  • ¾ cup kalamata olives, deseeded
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  • 1. Preheat the oven to 200°C.

  • 2. Place the chops into a large baking dish and top with the oil. Slice the garlic bulb in half through the centre and crumble over the chops. Season with chilli, salt and pepper.

  • 3. Zest the 2 lemons over the top, then slice and squeeze the lemons over the lamb. Place the rosemary over the top and give it all a good mix. Place in the oven and cook for at least 1 hour (depending on the size of the chop). When cooked to your liking, remove and let rest for a few minutes.

  • 4. For the potato: Cook potatoes in boiling water until just cooked through. Drain and add the butter, season then combine with the dill. Serve hot.

  • 5. For the Greek salad: combine lettuce, tomatoes, cucumber, red onion, capsicum, feta and olives in a bowl.

  • Make the dressing by whisking together 6 Tbsp olive oils, 1.5 Tbsp lemon juice, 1 Tbsp red wine vinegar, 2 tsp crushed garlic, 1 tsp dried oregano and drizzle over salad.

  • 6. Sprinkle lamb with fresh parsley and serve with new potatoes and greek salad.

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