Aussie Lamb Chops Grilled Recipes

GARLIC & MINT GRILLED AUSSIE LAMB CHOPS

Steps:

• 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.

GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS

Steps:

• Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
• Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
• Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
• Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

GILLED AUSSIE LAMB LOIN CHOPS WITH CILANTRO PESTO

Steps:

• Place the walnuts, Pecorino Romano, and garlic cloves in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the cilantro leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
• Serve, or store the pesto in an airtight container in the refrigerator or freezer.
• Preheat a charcoal grill to 400°F.
• Brush olive oil on both sides of each loin chop and then sprinkle them with salt and pepper.
• Grill for about 3 minutes per side.
• Remove from the grill and let rest 10 to 15 minutes.
• Serve with a drizzle of the cilantro pesto.

SIMPLE GRILLED LAMB CHOPS

Steps:

• Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
• Preheat an outdoor grill for medium-high heat.
• Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

AUSSIE LAMB CHOPS (GRILLED)

Steps:

• In a sml bowl, combine currant jam, ketchup, soy sauce, brown sugar, mustard & Worcestershire sauce. Place lamb chops in lrg resealable plastic bag. Pour marinade over lamb chops. Close bag & marinate in refrigerator for 15 minutes. Remove lamb from marinade & discard.
• Place lamb & pineapple slices in center of cooking grate. Grill pineapple for 5-7 minutes or till grill marks appear, turning once halfway thru grilling time.
• Grill lamb chops 7-9 minutes for rare (140 degrees), 10-13 minutes for medium (160 degrees) or 14-17 minutes for medium-well (170 degrees). Turn once halfway thru grilling time. Serve lamb chops w/grilled pineapple rings.
• NOTE: Don't "over-marinate". You want to enhance the lamb flavor, not mask it!

AUSSIE STYLE GRILLED LAMB CHOPS

Steps:

• Combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to place the lamb chops in one layer. Coat both side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated.
• For the sauce, melt butter in a medium skillet over medium heat. Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Season with salt and pepper.
• Stir in wine and bring to a boil. Reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup. The glaze should be the consistency of syrup.
• Grill the chops for 3 to 4 minutes on each side or until desired doneness.
• To serve, allow 2 chops per person, with Shiraz reduction.