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  1. Coat lamb with lemon pepper seasoning. Heat a lightly oiled char-grill pan or barbecue over medium-high heat. Cook chops for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
  2. In a large bowl, combine cooked pasta, peas, zucchini, tomatoes, feta, mint and oil. Season and toss to combine.
  3. Serve lamb with pasta salad and lemon wedges.

Handy Tips

  • Lamb cutlets, loin chops or leg/rump steaks would also work well in this recipe.
  • For a delicious lunch, cook extra chops, slice meat off the bone and mix through pasta salad to enjoy the next day.
  • You can also use brown rice, cauliflower rice or quinoa instead of pasta.


Recipe and image sourced from Meat and Livestock Australia.