Easy fresh outdoor grill entertaining for your party! Grilled Lamb Chops, Peaches, and Parmesan Mint Pesto. Serve with cool drinks and a salad.
One lucky winner (that could seriously be you) will win a large Big Green Egg with a stand and accessories this summer in the Grill On The Green Sweepstakes valued at over $1200. This giveaway has ended.
For the summer grilling season, I have partnered with True Aussie Beef and Lamb & Big Green Egg. My new aussome Aussie friends provided lot’s of beef and lamb to grill and Big Green Egg sent a gorgeous large grill that we love for many reasons.
More recipes are in the works for Aussie Lamb and Beef, so get your grill skills ready!
Thanks again, True Aussie Beef and Lamb & Big Green Egg for sponsoring this post, it has made our summer delicious…
True Aussie Beef and Lamb Busted Myths:
Myth: It’s “gamey”
Truth: Its flavor is actually closer to what Mother Nature intended because the animals only eat lush, green and abundant pastures. Australian lamb is mild and almost nutty in flavor and aroma.
Myth: It’s dry
Truth: Only if you over-cook it. Seared in a hot pan or grill, grass-fed beef and lamb are more tender, flavorful and juicy between rare and medium. Cuts like legs and shoulders require a longer cook time, low and slow is the best way to go.
Myth: My kids won’t like it!
Truth: Why not? Grass-fed beef and lamb are mild in flavor, juicy and tender. And we tested lamb with kids (without telling them), and they loved it!
- 1 Aussie rack of lamb 8 chops
- 4 fresh peaches halved/pits removed
- 1 handful of mint sprigs for garnish
- 8 peach halves
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- 2 tablespoons of olive oil
- 1/2 cup kosher sea salt
- 1/8 cup ground black pepper
- 15 fresh mint leaves
- 2 lemons zested
- 20 leaves fresh mint
- 2 cloves garlic
- 1/4 cup un-toasted pine nuts
- 1/4 cup parmesan grated
- a pinch of salt
- 1/4 cup olive oil
Make the seasoned mint salt rub: mix in mini food processor or chop finely on board. Rub the lamb chops generously with the seasoned mint salt rub on both sides. Set aside.
Wash and cut peaches in half, remove pits and place in a bowl. Sprinkle with salt, pepper, and a drizzle of olive oil. Set aside.
In a mini food processor, grinder, or finely chop on a board: First, finely chop the mint, garlic, and untoasted pine nuts, parmesan, and a pinch of salt. Then slowly add the olive oil to the moving food processor, or mix in a bowl. It should be thick and chunky like a paste, not drippy with olive oil. Set aside.
Place the lamb chops and peaches (cut side down) on the grill, and close the lid for 4-5 minutes. Carefully open the BGE, and flip over the lamb chops and cook another 4-5 minutes until golden brown. Check the peaches, and remove from grill once they have nice grill marks on a platter. Serve grilled lamb chops and grilled peaches arranged on a platter with parmesan mint pesto over each lamb chop. Garnish with extra mint. Serve with cool drinks and a salad.
Thanks again to True Aussie Beef and Lamb and Big Green Egg for sponsoring this post for Grilled Lamb Chops, Peaches, and Parmesan Mint Pesto and for partnering with Delicious Table to use their delicious lamb and the wonderful BGE grill for this recipe.
Own your party, and grill all summer…
All The Best Dishes,
Try these delicious Grilled Lamb Gyro Wraps with Greek Tzatziki Sauce at your next grill party!
Or these elegant Cabernet Rosemary Grilled Rack of Lamb and Watermelon Skewers…ready in 45 minutes!