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Lamb Chops and Pineapple Salsa

Recipe: Lamb Steaks with Pineapple Salsa


  • 4 Pasture Fed Lamb Chops or Butterfly Leg of Lamb
  • 2 tbsp oil
  • 1 tbsp mustard seeds
  • 2 tsp brown sugar
  • 1 lime, juiced
  • 2 tbsp fresh mint, chopped
  • 1/2 small pineapple, finely chopped
  • 1/2 red capsicum, finely chopped
  • 1/2 small cucumber, deseeded and finely chopped
  • 1 red chilli, finely chopped (optional)


  • Remove lamb from fridge and packaging and allow to come to room temperature prior to cooking.
  • Heat 1 tbsp oil in frying pan over medium heat.  Add mustard seeds and stir fry until fragrant and starting to pop.  Add pineapple, chilli and sugar and cook for 2 mins.  Transfer to bowl and wipe out pan.
  • Season lamb with salt and pepper and heat remaining oil in pan on high heat.  Cook lamb chops for approximately 3-4 mins on each side and then rest.
  • Squeeze lime juice over pineapple mixture and stir in capsicum, cucumber and mint.
  • Serve lamb with salsa and a side of roast pumpkin and steamed greens.

The salsa is so easy and will go just as well with Pasture Fed Pork Tenderloin, Free Range Chicken Breast or Tuna Steaks.

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