Lamb Chops With Fetta

Yields: 12 chops

Prep. Time: 30 mins

Cooking Time: 30 mins



Feta mixture:

2 or 3 anchovy fillets, chopped

2 tbsp (30 mL) lemon zest, finely grated

2 tbsp (30 mL) fresh oregano    or

1 tbsp (15 mL) dried oregano     

1 clove garlic, minced

1/4 cup (60 mL) olive oil

7 oz (200 g) feta cheese               


Chickpea stew:

2 tbsp (30 mL) butter     

1 medium sized onion, chopped

1 tsp (5 mL) cumin seeds             

1 tsp (5 mL) turmeric     

2 cans (19 oz/540 mL each) chickpeas     

4 tomatoes, peeled, seeded and chopped

1 1/4 cups (310 mL) tomato sauce            

2 tbsp (30 mL) fresh coriander   

3 tbsp (45 mL) feta cheese, crumbled


Pepper, to taste

 Lamb chops:

1 tbsp (15 mL) olive oil  

2 tbsp (30 mL) butter     

12 lamb chops  


Feta mixture:

Blend chopped anchovies, lemon zest, oregano, garlic, olive oil and feta cheese into a paste.


Chickpea stew:

Sauté chopped onion in butter with turmeric and cumin seeds. When onion is tender, add chickpeas and heat them.

Mix in tomatoes and tomato sauce. Cook 15 to 20 minutes over low heat.

When cooked, add coriander and sprinkle with crumbled Canadian Feta cheese.


Lamb chops:

Heat butter and oil in a frying pan. Over high heat, brown chops on both sides. Arrange in an ovenproof dish and spread chickpea stew over them. Bake in 400 °F (200 °C) oven 3 to 5 minutes (depending on how well done you like your lamb chops).

Smelly's Menu

Hunter Valley Smelly Cheese Shop
Hall of Food 
Roche Estate Complex
2144 Broke Road Pokolbin NSW 2320
p. +61 2 4998 6713 

Hunter Valley Smelly Cheese Shop
Shop 3, Pokolbin Village
2188 Broke Road
Pokolbin NSW 2320
p / f: +61 2 4998 6960