Simply Spring: Barbecue-Rubbed Australian Grassfed Lamb Loin Chops

What an awesome weeknight backyard barbecue. Two dozen freshly-harvested Australian grassfed lamb loin chops prepared for a small gathering of family, friends and close neighbors! I love this recipe, both for it’s simplicity in preparation, incredible flavor and beautiful presentation.

These double-thick lamb loin chops were brought to room temperature, rubbed in a sweet and spicy homemade wild game dry rub, then grilled to medium-rare perfection over a smoldering inferno of charcoal and smoky oak wood embers. In the final moments of cooking, the lamb was finished in a basting of butter, an aromatic garden of fresh herbs and dusting of birchwood-smoked fluer de sel.

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Just Aussome!! Nearly two dozen double-thick freshly-harvested Australian grassfed lamb loin chops!! Click #VIDEO Rubbed in a sweet and spicy homemade wild game seasoning and grilled to sweet, tender perfection over a smoldering bed of charcoal and smoky oak wood. Then, finished in a basting of browned butter, a garden of fresh herbs and dusting of birchwood-smoked fleur de sel. Perfect weeknight cookout!! -Cheers, David . #LiveFireRepublic #LiveFire #Spring #MyFoodEastsYourFood #OutdoorCooking #FireCooking #LiveFireCooking #Grill #Grilled #Grilling #BBQ #Barbecue #Barbeque #AustralianLamb #BeAussome #SimplySpring #Feast #Lamb #Holiday #Easter #EasterSunday #LambLoin #LambChops #FeedMe #GetInMyBelly #FireMakesEverythingBetter . ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ #livefirerepublic @livefirerepublic ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ

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This dish was plated atop a bed of charred wild asparagus dressed with crumbled creamy goat cheese, bright local blueberries, toasted walnuts and freshly ground peppercorn, then best paired alongside a crisp northern Michigan ale, family and best of friends. -Cheers, David

Dry-Rubbed Australian Grassfed Lamb Loin Chops


  • 2 dozen Australian grassfed lamb loin chops
  • Unsalted butter, melted
  • Wild game dry rub, pre-made or store-bought
  • Fleur de sel, birchwood-smoked or your favorite flavor
  • Pink peppercorn, crushed, to garnish
  • Fresh parsley, chopped, to garnish


  • Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, elevating to near room temperature. 30 minutes before laying lamb to flame, preheat grill to medium-high heat. Meanwhile, and brush entirety of the lamb with butter, then generously season with the dry rub.
  • Position lamb over direct heat and with the grill lid open cook 3-4 minutes per side until nicely charred. Reposition the lamb away from the direct heat source (charcoal, gas and/or wood), basting intermittently with butter, until internal temperature reads 125-130F. Remove lamb from the grill, transfer to a cutting board, finish with a dusting of your favorite fleur de sel (I used birchwood-smoked fleur de sel) and crushed pink peppercorn. Rest for 5-10 minutes before serving.
  • Dress with fresh herbs and plate over a bed of charred greens. Pair alongside an ice cold ale or IPA.

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or