Australian Lamb Chop Recipe

Name: Tropical Beach Cafes Australian Lamb Chop Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 8 pcs Australian lamb rib chops (Frenched or bone-in); 3 tbs olive oil; 3 pcs garlic cloves, finely minced; 2 tsp fresh rosemary, chopped; 2 tsp fresh thyme leaves, chopped; 1 tbs lemon zest; 1 tbs lemon juice; 1 tsp Dijon mustard; 1.5 tsp sea salt; 1 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 tbs fresh parsley, chopped; 2 tbs optional: mint sauce or mint jelly; 4 pcs optional: lemon wedges

Inspired by Tropical Beach Cafe

Time50m

Serves4

Make Australian Lamb Chop Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb & Marinade

8 pcs Australian lamb rib chops (Frenched or bone-in)

3 tbs olive oil

3 pcs garlic cloves, finely minced

2 tsp Fresh rosemary, chopped

2 tsp fresh thyme leaves, chopped

1 tbs Lemon zest

1 tbs ReaLemon lemon juice

1 tsp Dijon mustard

1 1/2 tsp sea salt

1 tsp freshly ground black pepper

Finish & Serving

2 tbs Unsalted butter

1 tbs Fresh parsley, chopped

2 tbs optional: mint sauce or mint jelly

4 pcs optional: lemon wedges

Method

Lamb & Marinade

Trim and pat dry

If not already trimmed, trim excess fat from the lamb chops, leaving a thin cap for flavor. Pat the chops dry with paper towels to ensure a good sear.

Prepare marinade

In a bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, Dijon mustard, 1.5 tsp sea salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

Marinate lamb

Place the 8 lamb chops in a shallow dish or resealable bag. Pour the marinade over the chops, rubbing it into both sides and around the bone. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Cook & Finish

Preheat pan or grill

Heat a heavy cast-iron skillet or grill over medium-high heat until very hot (about 5 minutes). If using a skillet, add a thin film (about 1 tsp) of olive oil and heat until shimmering.

Sear chops

Remove excess marinade from the lamb (shake off but do not wipe dry). Place chops in the hot skillet or on the grill, leaving space between each. For medium-rare sear: cook 3–4 minutes per side for 1-inch thick chops (adjust 2–3 minutes per side for rare, 4–5 for medium). Use tongs to sear the edges briefly to render any fat.

Finish with butter and herbs

During the final 1–2 minutes of cooking, reduce heat to medium-low. Add 2 tbs unsalted butter to the pan and spoon the melted butter over the chops (basting) along with the chopped parsley. This adds gloss and flavor. If grilling, remove chops to a cooler part of the grill and brush melted butter on top.

Rest

Transfer the chops to a warm plate, tent loosely with foil, and rest for 5–7 minutes to allow juices to redistribute. Resting takes them from hot to ideal internal temperature and improves tenderness.

Serve

Serve the lamb chops arranged on a platter with optional lemon wedges and mint sauce on the side. Garnish with additional chopped parsley. Recommend serving with roasted potatoes, a fresh salad, or minted peas.