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Australian Lamb on a Shovel

Load up on muscle-building—and flavor— at your next backyard bash.


  • 1 1/2 lbs thick-cut rib or loin lamb chops
  • 1-2 tbsp extra-virgin olive oil
  • Coarse sea salt and cracked black pepper
  • 3 cloves garlic, finely chopped
  • 1-2 tbsp finely chopped rosemary
  • Lemon wedges


  1. <p>Lightly brush the lamb chops on both sides with olive oil. Season both sides with salt, pepper, garlic, and rosemary.</p>
  2. <p>You&#39;ll Also Need: Logs, wood chips, or wood chunks, plus a grill or campfire and a clean metal shovel, if you want the full (but optional) old-school presentation.</p>
  3. <p>If you are using just a campfire and shovel, heat the shovel blade in the fire and then arrange the chops an inch apart on the blade. It&#39;s OK to work in batches. Cook the chops until done to taste.</p>
  4. <p>If you&#39;re using a charcoal grill and want to use logs or wood chips, place them on the coals. If using a gas grill, add the wood chips or chunks to the smoker box or place them in a smoker pouch under the grate. Brush and oil the grill grate. Arrange lamb chops on the hot grate and grill them until done to taste, 4 to 6 minutes per side for medium-rare.</p>
  5. <p>Transfer to plates and, if desired, drizzle extra olive oil over chops and serve with lemon wedges.</p>

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