Lamb Forequarter Chops with Grilled Nectarine & Rocket

From our friends at comes the perfect Australia Day lunch! You can't go past Tassie lamb chops, fresh greens and nectarines.

At a glance

Approx 1.5 hours including marinating time
Serves 4 people


  • 4 forequarter lamb chops, trimmed
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tsp dried oregano
  • 3 cloves of garlic, crushed
  • Salt and pepper to season
  • Extra lemon wedges to serve

Grilled Nectarine & Rocket Salad

  • 4 yellow flesh nectarines, 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
  • 1/2 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 nectarines 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 nectarines 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.