2 rosemary sprigs, leaves picked and chopped
½ bunch oregano, chopped
30g flat-leafed (Italian) parsley leaves
zest of ½ lemon
2 garlic cloves, sliced
50ml fish sauce
50ml olive oil
8 lamb oyster chops
mustard, to serve
lemon wedges, to serve

Lamb oyster chops are a cut from the shoulder. They contain terrific intermuscular fat which makes them perfect for barbecuing. To get the full umami romance of fish sauce, marinate the chops the day before you wish to serve them.

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1.To make the marinade, add herbs, lemon zest, garlic, fish sauce and oil to a food processor and blend for about 2 minutes to form a paste.
2.Put the lamb in a large dish and cover with the marinade, making sure the lamb is coated all over.
3.Cover the dish and leave in the fridge to marinate overnight.
4.You can cook these in a frying pan, but we think it’s best over charcoal.
5.Heat enough charcoal to cook your chops (or heat your frying pan over a high heat), grill (or pan fry) for 4–5 minutes on each side until well caramelised and cooked to medium-well.
6.Set aside in a warm spot to rest for 15 minutes.
7.Arrange the lamb on a serving platter and serve with the mustard and lemon wedges.

This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.