Lemon and rosemary loin recipe | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 8 lamb loin chops, fat trimmed
• 1 tbsp olive oil
• 3 cloves garlic, crushed
• Zest and juice of 2 lemons
• 1 ½tbsp rosemary leaves, finely chopped
• 1 cup (150g) frozen peas, blanched in boiling water
• ⅓ cup (100g) Greek yoghurt
• 1 tbsp tahini
• ¼ cup fresh mint leaves, finely chopped
• ¼ tsp chilli flakes
• Chargrilled lemon wedges, to serve