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Specially seasoned lamb chops with herbs & a Board dressing


  • Preheat oven to 220°C fan forced (240°C normal).
  • Combine the cayenne, garlic salt, 1 tspn ground pepper and 2 tbsp sea salt. Sprinkle both sides of the chops with the mixture and work into the meat with wet hands. Then place on a large baking tray.
  • Mix the garlic with most of the fresh herbs, the red pepper flakes, juice of ½ lemon and a good slurp of oil. Then generously brush over the chops and cook in a high shelf of the oven for about 10-12 mins. Set aside to rest for 3-4 mins.
  • When ready, arrange the chops on a large plate and pour the cooking juices on a chopping board (or in a bowl). Add the remaining chopped herbs, a squeeze of fresh lemon juice, the balsamic and a little fresh oil. Mix well and taste for seasoning. Then spoon over the chops and serve with your favourite vegies on the side.
  • nb.  The chops could be cooked on a preheated BBQ or ridged grill, if you prefer.
  • inspired by American BBQ guru, Adam Perry Lang


  • ¼ tspn cayenne
  • 1 tspn garlic salt
  • sea salt & freshly ground pepper
  • 8-12 midloin lamb chops
  • 1-2 garlic cloves, crushed
  • 1 heaped tbsp each chopped fresh rosemary, thyme & sage
  • a good pinch of red pepper flakes
  • 1 lemon
  • olive oil
  • a little balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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