Garlic Mint Grilled Aussie Lamb Chops Recipes

GRILLED LAMB CHOPS WITH MINT

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

LAMB CHOPS WITH GARLIC MINT SAUCE

Steps:

• Prep grill and lamb: Heat a grill pan over high heat until almost smoking. Generously season lamb chops with salt and pepper on both sides.
• Make sauce: Meanwhile combine all the sauce ingredients together in a bowl and whisk well. Set aside.
• Grill: Spray the grill pan with a bit of cooking spray or brush with olive oil. Add the chops to the hot grill pan and sear for 2 minutes, flip them over and cook for another 2 1/2 minutes for medium-rare or 3 1/2 minutes for medium.
• Serve: Generously drizzle each chop with some garlic and mint sauce over it to serve.

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.

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 GARLIC AND ROSEMARY LAMB LOIN CHOPS

Steps:

• Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chops from the marinade and shake off excess. Discard the remaining marinade.
• Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

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.

BBQ MINTY GARLIC LAMB

Steps:

• Whisk the oil with garlic, balsamic vinegar and mint. Season to taste, then pour into a nonmetallic dish. Add the lamb, turning to coat in the marinade. Cover, then leave for 10 mins or up to 1 hr. Remove the lamb from the marinade and lay on the barbecue. Cook for 3-4 mins each side or until just cooked through. Serve with a tomato salad and pitta breads.