August 31, 2018
Main Dish, Lamb/Mutton, Australian,
Budget-Friendly, Easy/Beginner Cooking, Birthday, Entertaining, Regional Holiday, Summer, Sunday Dinner, Winter, Weeknight Meals, Grill (Electric), Grilling (Outdoor) more
Add toRecipe Book
Add toShopping List
"This recipe came form Lamb Australia.
Lamb is a favorite in Australia, and is very popular on Australia Day.
This recipe is so quick and easy & goes well with salad and/or vegetables, my family did enjoy this when I made it, so I hope you will also.
Tips from the recipe:
This recipe for lamb chops can also be barbecued, preheat the barbecue to hot. The meat should sizzle when it hits the heat.
You can also use lamb loin chops, lamb cutlets or lamb fillets/tenderloins for this recipe.
Don't cut the lamb chops with a knife to test if they’re ready. This will make the juices escape making the lamb dry. Test the lamb for degree of doneness with tongs. Use the blunt end of the tongs to prod the meat in the thickest part."
Preheat the pan to moderately hot before adding the chops.
Season each lamb chop with pepper and salt. Combine the oil and herbs and brush a little on each side of the lamb chops, reserving any remaining oil and herbs.
Cook chops on one side until the first sign of moisture appears on the top. Turn the chops and cook a further until done to your preference. Note: Turn once only & test for doneness with tongs (see tips in description) ~ Rare is soft when pressed, medium is springy and well done is very firm.
Remove chops from heat, loosely cover with foil and rest chops for 2-3 minutes before serving. Serve lamb chops drizzled the remaining oil and herbs, accompany with your preference of sides.
It's that time of year again to take advantage of great weather and to smoke your...