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Lamb Oyster Chops

Lamb Oyster Chops

2 rosemary sprigs, leaves picked and chopped

½ bunch oregano, chopped

30g flat-leafed (Italian) parsley leaves

zest of ½ lemon

2 garlic cloves, sliced

50ml fish sauce

50ml foodies Extra Virgin Olive Oil

8 lamb oyster chops

mustard, to serve

lemon wedges, to serve


To make the marinade, add herbs, lemon zest, garlic, fish sauce and oil to a food processor and blend for about 2 minutes to form a paste.

Put the lamb in a large dish and cover with the marinade, making sure the lamb is coated all over. Cover the dish and leave in the fridge to marinate overnight.

Heat enough charcoal to cook your chops (or heat your frying pan over a high heat), grill (or pan fry) for 4–5 minutes on each side until well caramelised and cooked to medium-well.

Set aside in a warm spot to rest for 15 minutes.

Arrange the lamb on a serving platter and serve with the mustard and lemon wedges.



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