Aussie Lamb Platter | Summer Grazing Board Idea

We’re sharing how versatile lamb can be, and it’s not just for a special occasion. From weeknight meals to summer entertainment, lamb is on the menu.

We’ve created an eye-popping Aussie Lamb Platter that’s perfect for a summer grazing board! 

Aussie Lamb Platter | Summer Grazing Board Idea

The long days of summer are the perfect time to discover how lamb can make everyday meals more special, more flavorful, and more unforgettable.

From leg of lamb, lamb shanks, rack of lamb, and lamb chops, there are a lot of savory and fun ways to use lamb in an endless variety of recipes.

And because it’s summertime, it is a great time to fire up your grill and cook some of your favorite cuts of delicious, tender, mouthwatering lamb.

For this Aussie lamb platter, I used a rack of Aussie lamb and Aussie lamb chops.

One of the keys to preparing flavorful lamb is sourcing quality products. When it comes to price, overall quality, and taste, you can’t beat True Aussie lamb.

What sold me on True Aussie was its agreeable price point compared to domestically sourced lamb. And of course, the flavor profile of True Aussie lamb is also a major factor.

Great price and an even better flavor, what’s not to like?

When it comes to lamb, I love using marinades to add depth of flavor with ingredients that pair well.

Pro tip: When marinating lamb, there are two rules of thumb: for smaller cuts like lamb chops and a cut rack of lamb, marinate them for 3-5 hours.

For large cuts like a leg of lamb or lamb shoulder, etc., marinate for 7-8 hours up to 24 hours. I also love using fresh herbs like garlic, thyme, rosemary, mint, and savory. I also often combine extra virgin olive oil with balsamic vinegar, Dijon mustard, honey, and thinly sliced onions.

When it comes to seasoning lamb, start with the basics: coarse sea salt and freshly grated black peppercorns.

From there, select flavors that complement lamb’s unique flavor profile, such as fresh rosemary, mint, and seasonings like za’atar, dried oregano, ground cumin, curry, and turmeric.

There are so many flavor combinations you can use with lamb, and the fun is in discovering them all!

I also love combining lots of fresh vegetables when serving lamb, and for our Lamb Grazing Board, we used fresh asparagus and carrots we purchased at a local farmer’s market.

Some of our favorites also include Brussel sprouts, fresh spinach, radicchio, potatoes, cauliflower, tomatoes, grilled sweet corn, as well as varieties of kale, collard, and mustard greens. What’s your favorite? 

What You Will Need To Create Our Aussie Lamb Platter:

Lamb Chops & Cut Rack Of Lamb. Our favorite cuts of lamb are free-range Aussie lamb raised without artificial additives or hormones; we love cooking on our charcoal-fired grill. To find True Aussie lamb in your neck of the woods, look here. 

Marinades. Using a marinade is an easy way to add deep, savory flavor to your favorite cuts of lamb. I have created two lamb marinades, and you probably already have all the ingredients for either or both in your pantry. 

Vegetables. When it comes to pairing vegetables with marinades is as simple as selecting your favorite veggies. For this lamb grazing board, we used fresh asparagus, carrots, and fresh tomatoes from our garden. But you can also use broccoli, cauliflower, and peppers, or whatever vegetables are in season.

Recipes for our Lamb Platter:

Serves 8-12

Garlic Mustard Marinade

• 8 lamb chops
• 1/2 cup extra virgin olive oil
• juice of one lemon
• 2 cloves of garlic, minced
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste

Herb Lemon Marinade

• 8 pieces sliced from a rack of lamb
• 1/2 cup extra virgin olive oil
• 3 tablespoons of honey
• juice of one lemon
• 2 cloves of garlic, minced
• 3 fresh rosemary sprigs, leaves stripped and chopped
• 2 fresh lemon thyme sprigs, leaves stripped
• 2 fresh sprigs of savory, leaves stripped
• Kosher salt or sea salt 
• Freshly cracked black pepper to taste

Directions:

1. Prepare the Aussie Lamb by removing them from the packaging and using paper towels to remove any excess moisture, then set it aside.
2. Season both sides of the lamb chops with freshly cracked black peppercorns and coarse sea salt. Allow the seasoned lamb chops to sit at room temperature for 15-20 minutes.
3. Into a large, high-sided pan, combine the marinade ingredients and mix well. 
4. Place the seasoned lamb chops into the marinade, then turn them over. Place a tight-fitting lid or plastic wrap over the pan and allow the lamb to marinate for 3 to 5 hours for smaller cuts and 7 to 24 hours for larger cuts. 
5. Prepare the charcoal grill; the grill temperature should be between 375°F and 450°F.
6. 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). 
7. 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. 
8. Remove the lamb chops from the marinade and lightly pat dry. Discard the excess marinade.
9. 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 will vary depending on the cut’s thickness, the grill temperature, and your desired doneness. 
10. Remove the grilled lamb chops and transfer them to a cutting board. Allow the meat to rest for 15 minutes. 

Common Questions & Answers About Lamb

What Herbs Work Well With Lamb? Fresh herbs like rosemary, mint, savory, garlic, thyme, and dried oregano and marjoram work well with lamb. 

Which spices complement the flavor of lamb? I love using sea salt and freshly cracked black peppercorns as a seasoning base, then using spices like curry or spice blends like garlic pepper, garam masala, baharat, or zaatar, which also complement lamb.

What kind of oils should I use when marinating lamb? Most neutral cooking oils work well; common options include avocado, walnut, canola, and vegetable oils.

What kind of vegetables or sides can I serve with lamb? The sides you would typically pair with beef are also compatible with lamb. Potatoes, rice, quinoa, farro, or even cheesy grits all work well with lamb. And when it comes to vegetables, the sky is the limit. Use whatever kind of vegetables you and your family love to eat. 

Our Cucumber Dill Yogurt is a perfect match for our delicious Lamb Grazing Board, and with a food processor, it’s ready in minutes. 

Cucumber Dill Yogurt

This yogurt dip goes great with our lamb chops. 

Ingredients:

• 3 1/2 cups Greek Yogurt
• 2 tablespoons fresh dill, chopped
• 2 cloves of garlic, minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• half of a small cucumber, peeled and diced

Directions:

Place the ingredients into a food processor and pulse until smooth. Adjust the consistency by adding more or less Greek yogurt.

This is a great grazing board idea for a backyard summer party, a holiday platter, or just because you’re a fan of good, quality Aussie Lamb.

We created a summer tablescape with a bohemian vibe that pairs well with our lamb platter.

The pops of color on the vegetables mirror the colors throughout this summer tablescape. 

How Long Should I Marinate The Lamb Chops?

Marinate smaller lamb chops for 3–5 hours and thicker cuts for up to 24 hours.

What Temperature Should Lamb Chops Be?

For medium-rare, cook the lamb chops to 125°F. For medium, cook them to 130°F.

Can I Use A Gas Grill?

Yes. Use direct heat to sear the lamb chops, then move them to indirect heat to finish cooking.

Do I Need To Pat The Lamb Dry Before Grilling?

Yes. Lightly patting the lamb chops dry helps them sear better and keeps the grill from flaring up too much.

Cheers to a beautiful summer filled with priceless memories, good food, and the people we love! 

Find other Aussie Lamb recipes to try this summer:

Garlic & Mint Grilled Aussie Lamb Chops

Aussie Lamb Sheet Pan Dinner

Grilled Lamb Of Leg With Honey Mustard Marinade

Hickory Smoked Lamb Chops

Aussie Lamb Platter | Summer Grazing Board Idea

These grilled Aussie lamb chops feature two easy marinades, a sweet garlic mustard marinade and a fresh herb lemon marinade—for juicy, flavorful lamb every time. Perfect for cookouts, dinner parties, or an easy summer dinner.

4.50 from 2 votes

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Servings: 10

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

Garlic Mustard Marinade

• 8 lamb chops
• 1/2 cup extra virgin olive oil
• juice of one lemon
• 2 cloves of garlic minced
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste

Herb Lemon Marinade

• 8 pieces sliced from a rack of lamb
• 1/2 cup extra virgin olive oil
• 3 tablespoons of honey
• juice of one lemon
• 2 cloves of garlic minced
• 3 fresh rosemary sprigs leaves stripped and chopped
• 2 fresh lemon thyme sprigs leaves stripped
• 2 fresh sprigs of savory leaves stripped
• Kosher salt or sea salt
• Freshly cracked black pepper to taste

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 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 marinade ingredients and mix well.
• Place the seasoned lamb chops into the marinade, then turn them over. Place a tight-fitting lid or plastic wrap over the pan and allow the lamb to marinate for 3 to 5 hours for smaller cuts and 7 to 24 hours for larger cuts.
• 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 marinade and lightly pat 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 will vary depending on the cut's thickness, the grill temperature, and your desired doneness.
• Remove the grilled lamb chops and transfer them to a cutting board. Allow the meat to rest for 15 minutes.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

This is a previously sponsored post by True Aussie Beef & Lamb; however, all opinions are 100% my own.