by Gerry Speirs1
Omaha Steaks Grilled Lamb Rib Chops with Mint Sauce
There’s lots of reasons why I feel so lucky these days. I can pretty much grill outside any time of the year thanks to our amazing California climate, and I feel especially lucky that my kids will eat anything I make for them! I know how hard it can be to feed a family, I’ve been doing it now for many years and even more since I became a stay-at-home dad. Through the years I’ve developed a knack for knowing what the kids like and the few things that they don’t like.
Some things have surprised me along the way. They love seafood and if it can be picked up and ripped apart, this is considered much more fun to eat so shrimp, crab and clams are all fair game. Lamb is another huge favorite, I cook red meat about once a week and I always get grief from my kids because I buy lamb in the french rack style. They get mad because the rack has only 8 chops which gives everyone in the family 2 each. Along with some vegetables or a salad, this is fine for my wife and I, but the kids could easily eat a whole rack between them and they always tell me to buy an extra rack. This is where I tell them the price of the lamb and how I’ll gladly buy extra using their own allowance money!
When I showed them these giant Lamb Rib Chops they went crazy. They’re much bigger than the usual ones I buy because they have two ribs per chop. Their excitement bubbled over when I told them they would be grilling them. I think by letting my kids help me in the kitchen as they’ve grown up has played a huge part in developing their taste buds. Almost every day they’ll ask what we’re having and can they help. I had them season the lamb with some salt, pepper and oregano and then we seared them over a high heat to seal in all of that juicy flavor, before moving them to an indirect heat to finish off cooking. We grilled each lamb chop for about 8 minutes each side for a medium finish, and they tasted perfect! I’m originally from Scotland and anytime we eat lamb, it must be accompanied by some mint sauce on the side. The flavor of the meat with the sauce is fantastic, you could make your own mint sauce but it’s usually available in specialty food stores and well worth it. My final tip is to keep the seasoning simple and let the flavor of Omaha’s Private Reserve Lamb take center stage.
- 6 (6oz) Omaha Steaks Private Reserve Lamb Rib Chops
- 2 T dried Oregano
- ½ tsp kosher salt
- 1 tsp cracked black pepper
- ½ cup mint sauce
- Fresh mint leaves for garnishing
- Preheat your grill to a high setting.
- Season the lamb chops generously on both sides with the oregano, salt and pepper.
- Place the lamb chops onto the hot part of the grill and sear for about 2 minutes without moving them.
- Turn the heat down a little and cook for a further 6-7 minutes.
- Using tongs, turn each lamb chop over and cook for about 8 minutes.
- You can gently push the meaty part of the chop with a finger and it should no longer spongy and more firm but with a little bit of give.
- Let the lamb rest on a plate for a few minutes before slicing with a sharp serrated knife.
- Drizzle the lamb with some mint sauce and serve alongside some grilled asparagus.