BBQ Rosemary & Feta Lamb Chops

READY IN: 30mins
Recipe by Bergy

If you love lamb you will love this recipe. It is from "Cooking Pleasures"

Top Review by JustJanS

Bergy and I share a mutual love of lamb, so I knew this recipe would be excellent!! I have never seen lamb chops so thick in Australia, so it's been in my cookbook for a long time. Yesterday, I had the bright idea to cook my thinner lamb chops, then pile the filling on top of them and finish them under the griller (broiler) for about 2 minutes. What a great idea, and what a fantastic recipe. This would also work with a steak, pork or chicken fillet, just using different herbs. Thanks Bergy.

Ingredients Nutrition


  1. In a bowl stir together the filling ingredients (youcan do this up to 4 hours in advance and refrigerate, covered) With a sharp knife cut a pocket in each chop righr back to the bone.
  2. Stuff each pocket with a tbsp of stuffing and secure with a tooth pick (this may be done upto 2 hours ahead of cooking, refrigerate) Brush chops with oil, salt& pepper.
  3. Heat BBQ medium heat.
  4. Spray grill wiyh oil.
  5. Grill 4-6" from heat.
  6. Cook12-15 minutes for medium, for the last few minutes turn the chops on edge to crisp the outside Remove toothpicks& serve.

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