Lamb & Paeroa? Your New Kiwi Favourite

What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them?  Go ahead and fire up the flame because you’ve just found your new favourite.

This L&P marinated lamb chops recipe comes as part of Beef + Lamb New Zealand’s National Lamb Day celebrations.  Today marks 139 years since New Zealand’s first frozen sheep meat shipment successfully arrived in Britain.  A trip that was so successful, it kickstarted what is now a multi-billion-dollar export industry.

Marty Shanahan ‘The Backyard Cook’ was inspired to bring the two classics together, in celebration of all things Kiwiana and our proud heritage of producing the best food and drink in the world.

“I’m always thinking about new and different flavour combinations and enjoy using classic ingredients in surprising ways. New Zealand lamb is iconic and pairing it with a L&P marinade results in a morish, tender dish. I encourage everyone to get in the kitchen and try it!”

L&P, another Kiwi icon, has been refreshing New Zealanders since 1908(ish) and since then has been ‘World famous in New Zealand’.

“The combination of these two beloved Kiwi icons is a match made in the land of the long white cloud. Both have been mainstays for decades, and now they’ve combined to create your new go-to entertaining dish that is sure to please a crowd,” commented Laura Knight, Senior Brand Manager for Lemon & Paeroa at Coca-Cola Europacific Partners.

New Zealand is a country of innovators. From the first shipment of frozen meat back in 1882 to the maverick creation of Lemon & Paeroa. We have got a lot to be proud of, and a lot to celebrate!

For more information about National Lamb Day, head to

L&P Marinated Lamb Chops

Serving size: 4

Prep time: 15 minutes + marinating time

Cook time: 6-8 minutes

  • 8 lamb chops
  • 1 garlic clove, crushed
  • 1 red chilli, chopped
  • 1 stalk of lemongrass (approximately 5cm)
  • 6 stalks of fresh coriander
  • 6 fresh mint leaves
  • ½ cup of Lemon & Paeroa

For the Marinade

  1. Season lamb chops with a pinch of salt
  2. Place all ingredients, apart from the Lemon & Paeroa, in a small food processor and blitz until you have a paste.
  3. Add the Lemon & Paeroa to the processor, and blitz again until combined.
  4. If you do not have a food processor, finely chop the garlic, chilli, and coriander stalks. Before chopping the lemongrass, tap alongside the stalk with the back of a knife to break it up. Add ingredients together and combine in a pestle and mortar.
  5. Place your lamb chops with the marinade in a resealable bag for up to 5 hours in the fridge.

For the Lamb Chops

  1. Bring the chops back to room temperature before cooking.
  2. Preheat the barbecue or stovetop until medium-hot.
  3. If using the barbecue, place a piece of baking paper or silicone baking sheet on the barbecue (this helps prevent the marinade from just burning). Place on the lamb chops and barbecue for 10-12 minutes, turning once.
  4. If using a stovetop, place the lamb chops in a cast-iron skillet and heat each side for approximately 3-4 minutes (depending on the hat of your pan). You're looking for a caramelised char on the lamb chops which will give you those sweet, caramel tones.
  5. Once done, rest the lamb chops on a wooden board for around half the cooking time.
  6. While the meat is resting, deglaze the pan with some leftover L&P scooping up the leftover marinade and pour it on top of the chops.
  7. Serve hot alongside your favourite sides. We recommend coleslaw, potato salad, or green salad.