Australian Herbed Lamb Chops - Ethnic Foods R Us

Herbed lamb chops, seasoned and grilled in the “down under” Australian style – simply amazing! If you are a fan of grilled meats, and you like lamb meat, this one is definitely for you. Not only succulent, tender and juicy, Australian herbed lamb chops are specially seasoned with exotic spices and rubs. A one of a kind ethnic foods culinary experience!

(Photo Attributed to Author: Naotake Murayama)

Australian Herbed Lamb Chops Recipe-

Ingredients:

8 lamb cutlets or lamb loin chops
8 tsp. Gourmet Prime Rib and Roast Seasoning
Herbs de Province seasoning, or Bragg Sprinkle Herb and Spice seasoning, to taste
4 large cloves garlic, peeled and minced
1 tbsp. thyme, finely chopped
1 tbsp. parsley finely chopped
3 tbsp. olive oil
freshly ground coarse sea salt and peppercorns, to taste

Directions:

Preheat your grille to medium high heat.
If you’ve been keeping your lamb chops in the fridge, remove them and allow them to warm up to room temperature before grilling them.
In a mixing bowl, thoroughly combine the thyme, parsley, minced garlic, and the gourmet prime rib and roast seasoning. Add and stir in well the olive oil.
When they have warmed up, rub both sides of each chop with the gourmet prime rib and roast seasoning mixed with the other herbs and garlic, and then liberally sprinkle both sides with the herb seasoning.
You can also, if you wish, combine the rub seasoning with the herb seasoning, and then rub the combined mixture onto both sides of the lamb chops.
Place the seasoned chops on the preheated grille, and cook for about 2 to 3 minutes each side. This will give you medium rare chops to serve. Grille for 3 to 4 minutes per side if you prefer well done. If you are going for rare lamb chops, then preheat your grille to full high heat, and grille for 2 minutes per side only.
Place the grilled chops on a platter or large plate, and cover them to keep warm while they “set up” in preparation for serving.
Serve your Australian Herbed Lamb Chops with baked potatoes, and either a salad or some grilled veggies – or all three!

Note: This recipe is just one of many, taken from our Australian and Aboriginal Cuisine page!