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 . 🔥🔥🔥 #livefirerepublic @livefirerepublic 🔥🔥🔥
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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.