Naturally juicy and tender, our lamb is a great addition to any meal occasion, with versatility and flavour that lends itself to many different cooking styles.
Lamb is a healthy choice for any lifestyle. A naturally nutrient-rich food with high levels of zinc, Vitamin B12, iron, riboflavin and thiamin. .
Junee Lamb Chump Chops are 100% free-range all-natural lamb, grass-fed, pasture-raised and free of artificial additives and hormone growth promotants—a pure product of its pure environment.
Quick and easy, grilling is ideal for this variety of lamb cut. Lamb’s sweet, mild flavour needs just a touch of salt and pepper. However, if you want to add a burst of flavour, marinate in wine and seasoning or add a spice rub just before grilling.
Lamb Chump Chop Recipe
1 teaspoon finely grated lemon rind, 2 tablespoons lemon juice, 1/4 cup olive oil, 1 tablespoon finely chopped fresh oregano leaves, 2 garlic cloves crushed, 8 lamb chump chops, 1 red capsicum thickly sliced, 1 yellow capsicum, thickly sliced, 100g baby rocket, 75g drained marinated artichoke quarters, 75g Lemnos Full Cream Fetta crumbled
Combine lemon rind and half the lemon juice, oil, oregano and garlic in a large shallow dish. Add lamb. Turn to coat in mixture. Cover. Refrigerate for 1 hour.
Heat a barbecue grill or frypan on medium-high heat. Toss capsicums in 2 teaspoons remaining oil. Cook capsicums, turning, for 6 minutes or until lightly charred and tender. Transfer to a large bowl. Add lamb to heat. Cook for 3 to 4 minutes each side for medium or until cooked to your liking.
Add rocket, artichokes and fetta to capsicum. Place remaining lemon juice, oil, oregano and garlic in a small bowl. Whisk until combined. Season with salt and pepper. Add dressing to salad. Toss gently to combine. Serve salad with lamb chops.