Lemon-pepper lamb chops

This article has not been rated yet.


8 min


4 servings

* PLUS Cooking time: 8 minutes
Lemon-pepper lamb chops

Andreas Trauttmansdorff


  • 1 tsp lemon pepper seasoning
  • 1 tsp dried oregano leaves
  • 1/2 tsp garlic powder
  • 4 lamb shoulder chops , each about 170 g and 1/2-in. thick
  • olive oil
  • 1 lemon
  • 1/4 cup crumbled feta
  • 1 green onion , thinly sliced


  • In a small bowl, stir lemon-pepper seasoning with oregano and garlic powder. Sprinkle both sides of chops with spice mixture.
  • Lightly oil a large frying pan and set over medium heat. When hot, add chops and cook 4 to 6 minutes per side for medium-rare. Slice lemon in half and cut one half into wedges. When lamb is cooked, squeeze juice from remaining lemon half overtop. Place on plates and sprinkle feta and green onion overtop. Serve with lemon wedges. Great with orzo. and a tomato salad.

Nutrition (per serving)

  • Calories
  • 202,
  • Protein
  • 20.7 g,
  • Carbohydrates
  • 2.1 g,
  • Fat
  • 12 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 151 mg.

When you’re craving lamb but don’t want to pay a fortune, buy shoulder chops. They’re a great deal: meaty and flavourful but without the hefty price tag.

Next Day

Slice meat into strips. Then stuff, along with baby spinach, into a pita or tortilla. Add a dollop of tzatziki or sour cream, if you like, crumbled feta and strips of roasted red pepper or sun-dried tomato.