Lamb Chops with Feta, Tomato, Asparagus
Serve these delectable lamb chops with extra wedges of lemon, new potatoes and green salad.
12 Australian Lamb chops
2 bunches asparagus, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
12 cherry tomatoes, quartered
1/3 cup crumbled feta cheese
- Heat grill or barbecue.
- Place the chops and asparagus in 2 separate dishes and pour the olive oil and lemon juice over both.
- Cook chops for 4 to 5 minutes on each side or until cooked to your liking.
- While the chops are cooking, add the asparagus to the barbecue and cook for 4 to 5 minutes, or until golden and tender.
- Scatter the cherry tomatoes and feta over the chops and asparagus and serve.
Makes 4 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.