We’re sharing our Garlic & Mint Lamb Chops recipe to show you how you can prepare lamb any day of the week, and you don’t have to break out the good china and get all gussied up. Read on!
This post is sponsored by True Aussie Beef & Lamb; however, all opinions are 100% my own.
Garlic & Mint Grilled Aussie Lamb Chops
So much of what we eat are foods that bring us a certain degree of satisfaction. Some call it eating comfort food, and they’re correct.
Primarily we eat food for its nutritional value, but we also eat for how food tastes and how well certain foods pair particularly well with other foods we love. And lastly, we eat with our eyes because of how the food we consume looks isn’t just important; it’s critical. The better something looks on the plate, the higher our anticipation is to devour it. Truth!
When it comes to Aussie Beef & Lamb, the hard work is evident in the finished product, since Aussie Beef & Lamb is free-range lamb and raised without artificial additives or hormones.
But when all is said and done, it’s a labor of love. When farmers put the time and effort into producing quality products, it’s a given that love of the craft is at the center of what they do.
For this easy lamb chop recipe, I marinaded the Aussie Lamb overnight in a combination of extra virgin olive oil, garlic pepper, sea salt, Old Bay seasoning, chopped garlic, sliced onions, and fresh mint leaves.
Overnight marinades deliver a deeper flavor, which only enhances the natural flavor of the lamb chops. You can use a Food Saver to vacuum seal the lamb chops in the marinade.
What You Will Need To Make Our Garlic & Mint Grilled Aussie Lamb Chops:
Aussie Lamb Chops. Naturally, Aussie Lamb is our lamb of choice but don’t take our word for it, Australian lamb has made a positive reputation for itself in more than 100 countries worldwide. Some bandwagons are worth climbing aboard.
Extra Virgin Olive Oil. A good grade of extra virgin olive oil makes an excellent base for this marinade. I used a peppery EVOO but use whatever you have on hand.
Garlic Cloves. Three large cloves of chopped garlic went into this wonderful marinade, but don’t let me stop you from using as much garlic as you like.
Fresh Mint Leaves. I grabbed a handful of fresh mint from our herb garden and tossed them into the mix.
Onions. I used a single large sweet onion and sliced it on a mandoline adjusted to its thinnest setting to increase the release of the onion’s moisture. Sidebar: Cut onions release proteolytic enzymes that tenderize meat, and onions pull double-duty and add additional savoriness to the meat as well.
Seasonings. For this marinade, I used freshly cracked black peppercorns, ground Aleppo pepper, and sea salt.
Common Questions & Answers About Lamb Chops:
What does lamb taste like? Lamb has a very distinctive taste, it is often referred to as “gamey” or earthy. Lamb gets its distinctive flavor from branched-chain fatty acids, beef has long-chain fatty acids. The taste of lamb is also determined by lots of things like whether or not the lamb are free-range, grass-fed versus grain-fed, or grain-finished.
Where do lamb chops come from? Lamb chops are cuts of meat taken between the ribs and sirloin and are typically 2+ inches thick. Lamb is also a lean cut of meat without a lot of fat.
Is lamb healthier than beef and pork? Lamb is high in iron and zinc which contributes to your overall immune system health. Lamb also has twice the amount of vitamin B12 than pork. Lamb also contains significant traces of omega-3 fats which can contribute to cardiovascular health.
When is lamb done? Internal temperatures for lamb is 120 degrees for rare, 125 medium-rare, 130 medium, and 145 for well-done.
Garlic & Mint Aussie Lamb Chops
6 Servings
Ingredients:
- 6 Aussie Lamb chops pat dry as much moisture on the top and bottom of each chop
- 1/2 cup extra virgin olive oil
- 1 lemon juiced
- 3 garlic cloves
- fresh mint leaves
- 1 large sweet onion sliced
- 1/2 tablespoon coarse salt or sea salt
- 1/2 teaspoon freshly ground black peppercorns
- 1/2 teaspoon ground Aleppo pepper
Directions:
- Prepare the Aussie Lamb by removing them from the packaging and using paper towels to remove any excess moisture, then set it aside.
- Season both sides of the lamb chops with freshly cracked black peppercorns, ground Aleppo pepper, and coarse sea salt. Allow the seasoned lamb chops to sit at room temperature for 15-20 minutes.
- Into a large pan with high sides combine the EVOO, freshly squeezed lemon juice, chopped garlic, mint leaves, and sliced onions. Use a fork or tongs to mix the marinade ingredients.
- Place the seasoned lamb chops into the marinade then turn them over. Place a tight-fitting lid or plastic wrap over the pan and place it into the fridge overnight.
- Prepare the charcoal grill; the grill temperature should be between 375°F and 450°F.
- Get the charcoal grill going, arrange the charcoal briquets on one side of the grill, creating both a hot zone (direct heat) and a cooler zone (indirect heat).
- Use a wire brush to clean the grate if needed, then brush the grates with a high smoke point oil like canola or vegetable oil.
- Place the lamb chops directly onto the grate above the red-hot coals, sear the chops for 3-4 minutes. Using a pair of tongs, turn the lamb chops over and move them to the cooler side of the grill and close the lid. Allow the lamb chops to cook for several more minutes or until you get the internal temperature you want — 120 degrees for rare, 125 medium-rare, 130 medium, and 145 for well-done. Sidebar: How long you will need to cook your lamb chops will vary depending on the thickness of the cut and the temperature of the grill.
- Remove the grilled lamb chops to a cutting board and allow the meat to rest for 15 minutes.
- Serve.
Now that you have the recipe, there’s no reason not to serve lamb any day of the week. To learn more about Aussie Lamb and where to buy it, visit their website here.
Find more Aussie Lamb recipes below:
Instant Pot Spicy Australian Lamb Pho
Grilled Lamb Of Leg With Honey Mustard Marinade
Garlic Parmesan-Herb Crusted Lamb Rack
Ingredients
- 6 Aussie Lamb chops pat dry as much moisture on the top and bottom of each chop
- 1/2 cup extra virgin olive oil
- 1 lemon juiced
- 3 garlic cloves
- fresh mint leaves
- 1 large sweet onion sliced
- 1/2 tablespoon coarse salt or sea salt
- 1/2 teaspoon freshly ground black peppercorns
- 1/2 teaspoon ground Aleppo pepper
Instructions
- Prepare the Aussie Lamb by removing them from the packaging and using paper towels to remove any excess moisture, then set it aside.
Season both sides of the lamb chops with freshly cracked black peppercorns, ground Aleppo pepper, and coarse sea salt. Allow the seasoned lamb chops to sit at room temperature for 15-20 minutes.
Into a large pan with high sides combine the EVOO, freshly squeezed lemon juice, chopped garlic, mint leaves, and sliced onions. Use a fork or tongs to mix the marinade ingredients.
Place the seasoned lamb chops into the marinade then turn them over. Place a tight-fitting lid or plastic wrap over the pan and place it into the fridge overnight.
Prepare the charcoal grill; the grill temperature should be between 375°F and 450°F.
Get the charcoal grill going, arrange the charcoal briquets on one side of the grill, creating both a hot zone (direct heat) and a cooler zone (indirect heat).
Use a wire brush to clean the grate if needed, then brush the grates with a high smoke point oil like canola or vegetable oil.
Place the lamb chops directly onto the grate above the red-hot coals, sear the chops for 3-4 minutes. Using a pair of tongs, turn the lamb chops over and move them to the cooler side of the grill and close the lid. Allow the lamb chops to cook for several more minutes or until you get the internal temperature you want — 120 degrees for rare, 125 medium-rare, 130 medium, and 145 for well-done. Sidebar: How long you will need to cook your lamb chops will vary depending on the thickness of the cut and the temperature of the grill.
Remove the grilled lamb chops to a cutting board and allow the meat to rest for 15 minutes.
Serve.
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