These Garlic & Mint Aussie Lamb Chops are marinated overnight with lemon, garlic, fresh mint, and olive oil, then grilled until tender and juicy.
An easy yet impressive recipe for spring dinners, Easter, or summer cookouts.
Garlic & Mint Grilled Aussie Lamb Chops
So much of what we eat is food that brings 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 of devouring 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 marinated the Aussie Lamb overnight in a mixture 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-quality 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 it into the mix.
Onions. I used a single large sweet onion and sliced it on a mandoline set to its thinnest setting to increase the onion’s moisture release. Sidebar: Cutting onions releases proteolytic enzymes that tenderize meat, and onions pull double duty, adding savoriness to the meat as well.
Seasonings. For this marinade, I used freshly cracked black peppercorns, ground Aleppo pepper, and sea salt.
Garlic & Mint Aussie Lamb Chops
6 Servings (1 chop per person. If you want to give 2 chops per person, then double the recipe based on the number of chops you will need.)
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, minced
- 1/4 cup of fresh mint leaves, roughly chopped
- 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, high-sided pan, combine the EVOO, freshly squeezed lemon juice, minced garlic, roughly chopped 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, then put it in 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, such as canola or vegetable oil.
- Remove the lamb chops from the marinated pan and lightly pat them dry. Discard the excess marinade.
- Place the lamb chops directly on the grate over the red-hot coals and sear for 3-4 minutes. Using tongs, turn the lamb chops over, 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 the internal temperature reaches your desired level — 120 degrees for rare, 125 for medium-rare, 130 for medium, and 145 for well-done. Sidebar: How long you need to cook your lamb chops depends on the cut’s thickness and the grill temperature.
- Remove the grilled lamb chops to a cutting board and allow the meat to rest for 15 minutes.
- Serve.
We paired our Aussie Lamb Chops with Cheesy Spinach Mashed Double Potatoes.
Common Questions & Answers About Lamb Chops:
What does lamb taste like? Lamb has a very distinctive taste, often described 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 is free-range, grass-fed, 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 with little fat.
Is lamb healthier than beef and pork? Lamb is high in iron and zinc, which support your overall immune health. Lamb also has twice as much vitamin B12 as pork. Lamb also contains significant amounts of omega-3 fatty acids, which can support cardiovascular health.
When is lamb done? Internal temperatures for lamb are 120 degrees for rare, 125 degrees for medium-rare, 130 degrees for medium, and 145 degrees for well-done.
How Long Should I Marinate The Lamb Chops?
For the best flavor and to give you confidence in your cooking, marinate the lamb chops overnight.
If you’re short on time, a minimum of 2 hours still adds good flavor.
Can I Make These Lamb Chops Without A Charcoal Grill?
Yes. You can cook the lamb chops on a gas grill or in a cast-iron skillet on the stovetop.
Just be sure to get a good sear before finishing them to your desired temperature.
Can I Use Dried Mint Instead Of Fresh Mint?
Fresh mint works best in this recipe because it gives the lamb a brighter, fresher flavor.
If needed, you can substitute 1 tablespoon of dried mint, but the flavor will be a little less lively.
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
Garlic & Mint Grilled Aussie Lamb Chops
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 minced
- 1/4 cup of fresh mint leaves roughly chopped
- 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, high-sided pan, combine the EVOO, freshly squeezed lemon juice, minced garlic, roughly chopped 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, then put it in 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, such as canola or vegetable oil.
- Remove the lamb chops from the marinated pan and lightly pat them dry. Discard the excess marinade.
- Place the lamb chops directly on the grate over the red-hot coals and sear for 3-4 minutes. Using tongs, turn the lamb chops over, 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 the internal temperature reaches your desired level — 120 degrees for rare, 125 for medium-rare, 130 for medium, and 145 for well-done. Sidebar: How long you need to cook your lamb chops depends on the cut's thickness and the grill temperature.
- Remove the grilled lamb chops to a cutting board and allow the meat to rest for 15 minutes.
- Serve.
This is a previously sponsored by True Aussie Beef & Lamb; however, all opinions are 100% my own.
Leave a Reply