Lamb Loin with EVOO herb dressing


Bread and a good red. They just work together don’t they? I loved this robust sanga with the new Jacobs Creek Double Barrel Cab Sav! These vinos are finished in aged whiskey barrels, and it’s this ageing process that gives it that richer, smoother, deeper taste vs a regular wine.



6 lamb chops left whole
6 sprigs of oregano
Red Island Extra Virgin Olive Oil
small handful of flat-leaf parsley, roughly chopped
small handful of mint, roughly chopped
small handful of dill, roughly chopped
juice of 2 lemons
1/3 cup Red Island Extra Virgin Olive Oil
3 tomatoes sliced
extra salt

Feeds 3


Light your fire and let it burn down until you obtain a medium heat. Add the chops and cook to your liking (I like them medium−rare, which will take about 3 minutes, turning once). While they are cooking, place the oregano stalks on top of the lamb and drizzle with a little extra virgin olive oil. When the chops ready, transfer them to serving plates and rest for 5 minutes.

To make the dressing, put the chopped herbs, lemon juice and olive oil in a bowl and season generously with salt. Stir well and let it sit for a minute.

Arrange the tomato slices on the plate and add the chops, spoon the herb dressing over the chops. Finish with a good sprinkle of salt and serve right away.