Grilled Loin Chops With Figs And Feta

Experience the best of Western Australia with succulent Amelia Park lamb loin chops as your star ingredient, paired with sweet black figs and salty local feta. This easy one-pan dish is quick, nutritious, and bursting with flavor. Glazed with a touch of fruit jam and garnished with fresh thyme, this dish is the perfect way to celebrate some of my favourite WA produce. Pair with a crisp green salad and warm crusty bread to savor every last drop of the flavorful pan juices. Don’t be shy about picking up the chops and getting a little messy so you relish the last pieces of meat on the bone!

Product Featured: Amelia Park Lamb Loin Chops
I GF I DF I VEG I V I

10-12 minutes

4

INGREDIENTS

8 Amelia Park lamb chops
4 fresh ripe figs, halved
2 Tbsp olive oil
Salt and pepper
250g feta, sliced into four even rectangles (could use haloumi for a more caramelised finish)
Fresh thyme or chopped parsley to garnish

Glaze

2 tsp chicken stock concentrate
4 Tbsp jam (red fruit jam – strawberry – plum – fig)
2 Tbsp olive oil
1/2 cup boiling water

Serve along side a green salad and warm crusty bread.

Method

To prepare

Full oven grill (250°C)

Oil a large baking tray
Lay out lamb chops on the tray allowing space to scatterfig halves throughout.
Mix together stock, jam, oil and water. Spoon over chops and figs.
Grill chops for 7 – 10 minutes until fat is starting to caramalised
Add the feta to the tray on top of the chops and return to the oven for another 3-4 mins until the feta is warm and chops golden brown and cooked to your liking.
Garnish with fresh thyme or chopped parsley, season well and serve.

Cooks Notes:

Lamb cooked this way will be well done, but remain tender and juicy.

8 Amelia Park lamb chops
4 fresh ripe figs, halved
2 Tbsp olive oil
Salt and pepper
250g feta, sliced into four even rectangles (could use haloumi for a more caramelised finish)
Fresh thyme or chopped parsley to garnish

Glaze

2 tsp chicken stock concentrate
4 Tbsp jam (red fruit jam – strawberry – plum – fig)
2 Tbsp olive oil
1/2 cup boiling water

Serve along side a green salad and warm crusty bread.

To prepare

Full oven grill (250°C)

Oil a large baking tray
Lay out lamb chops on the tray allowing space to scatterfig halves throughout.
Mix together stock, jam, oil and water. Spoon over chops and figs.
Grill chops for 7 – 10 minutes until fat is starting to caramalised
Add the feta to the tray on top of the chops and return to the oven for another 3-4 mins until the feta is warm and chops golden brown and cooked to your liking.
Garnish with fresh thyme or chopped parsley, season well and serve.