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Image 1 for Lemon and thyme lamb chops

Lemon and thyme lamb chops

The zesty flavours of Greece and the Mediterranean fuse together wonderfully in this easy barbecue dinner.

Serves 4


  • 4 lamb chump chops trimmed
  • Finely grated zest and juice of 1 lemon
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon thyme, chopped
  • 2 zucchini, sliced lengthways
  • Salad leaves and lemon wedge, to serve


  1. Place lamb in a single layer in a shallow dish.
  2. In a bowl, combine lemon, oil, mustard, thyme and season to taste. Pour over lamb, turning to coat. Set aside for at least 30 mins, turning occasionally.
  3. Meanwhile, preheat a barbecue plate or char-grill on high. Reduce heat on medium. Cook lamb for 4-5 mins each side until cooked to taste. Rest, covered for 5 mins.
  4.  Meanwhile, char-grill zucchini for 1-2 mins each side until tender. Serve lamb with the zucchini, salad and a lemon wedge on the side.