Grilled Lamb Chops with Lavender Salt. Quick to make and kinda healthy. Who doesn’t want a filling, but light dinner?
Grilled lamb chop master
After seeing these grilled lamb chops, you may call me Grill Master. Master of the Ember. Carrier of the Eternal Flame. Barbecue Master. Charcoal expert.
Humble, aren’t I? But really, this meal had me convinced I was God of the Grill. My charcoal lit perfectly, my lamb chops cooked wonderfully, and even that green veggie was perfectly right off of the heat.
It was one of those meals that just worked.
How to make lavender salt
The simple sensual pleasure of this dish. Yes, sensual. Because no two ways about it. Lavender is the subline scent of all things lovely and sensual. Don’t believe me? Try reading romantic poetry from the middle ages. Lots of lavender. Lots of roses.
Of course the body order then was a more serious issue so small wonder why lavender and rose were so popular.
Lavender salt is simple. You simply rub lavender to get the oils out, then rub it in salt. A light lavender taste imbues the salt with a fine floral quality. Not too much, but just enough.
The best recipes can be so simple
This recipe involves four ingredients. Just four. That is all you need. This is the sort of dish where all the ingredients do all the work for you. They compliment each other perfectly, so you don’t need any extra fussiness to make it taste amazing.
INGREDIENTS
- 2 tbs dried lavender. (I used fresh)
- 1/2 cup flaky sea salt
- 24 lamb chops (no I did not have 24, I don’t have that kind of cash!)
- Olive Oil
INSTRUCTIONS
- Rub the lavender roughly between your fingers to bring out the oils (alternative, I used fresh and finely minced it). In a small bowl, combine it with the salt. Set aside.
- Bring the chips to room temperature, 20 to 30 minutes before cooking. Prep a charcoal grill to medium-high heat.
- Brush the chops with the olive oil and place on the grill. Cook 2 to 3 minutes per side, for medium-rare. Remove from grill and sprinkle with lavender salt. Serve.
Oh snap.
Like these lamb chops? I’ve got more for you to try!
- Char-Grilled Lamb Chops with Ramp Compound Butter
- Braised Moroccan Lamb Shanks
- Slow Cooker Smoky Irish Lamb Stew
- Lamb ragu
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Grilled Lamb Chops with Lavender Salt
Recommended Equipment
- grill
Ingredients
- 2 tbs dried lavender I used fresh
- 1/2 cup flaky sea salt
- 24 lamb chops no I did not have 24, I don’t have that kind of cash!
- Olive Oil
Instructions
- Rub the lavendar roughly between your fingers to bring out the oils (alternative, I used fresh and finely minced it).
- In a small bowl, combine it with the salt. Set aside.
- Bring the chips to room temperature, 20 to 30 minutes before cooking. Prep a charcoal grill to medium-high heat.
- Brush the chops with the olive oil and place on the grill. Cook 2 to 3 minutes per side, for medium-rare. Remove from grill and sprinkle with lavender salt. Serve.
Notes
Nutrition
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These look amazing! My grill master moment came when I grilled my first pizzas. We had friends over and they thought I was crazy; and, well I am. The dough was homemade, toppings aplenty then I fired up the grill. The pizzas came out great and my guests thought I was a genius.
I follow you on Twitter. I thought I did already, but I guess not. Whoops.
I follow you by email now, too!
I follow on facebook (Camilla M Mann). That’s how I’ve been stalking you! Now I remember. 😉
Pork BBQ — ribs or shoulder. A dry rub before being put on the heat. A quick sear on both sides then heat down to 260-275. A foil pack of soaked wood chips right on the burner.
During the long, slow grill I use a basting sauce of 2 or 3 parts cider vinegar to one part of my finishing sauce. The vinegar makes for a crisp exterior, and reduces the sugar content so that it doesn’t burn.
At the end, when the meat is pulling back a bit & tender, I’ll brush some of the finishing sauce on the ribs, both sides, maybe a couple times, to get a nice glaze. A tomato based sauce, a bit of spice, a touch sweet.
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Gotta say I’m not really the grill master in my household. I’m more of the meat rub gal. I love the lavender-lamb combo. But equally good is an espresso-salt-filet https://culinary-adventures-with-cam.blogspot.com/2010/07/espresso-chocolate-salt-filet-mignon.html!
Grill master- perfecting pizzas on the stone over a hot flame!!
I put together my gas grill the other day. I’ve used it every day since. So far, two NY strips, jalapeno poppers, and enough grilled veggies to turn me green. All of that combined makes me the grill mastah! (not to take away your title or anything)
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One time I brought marinated veg kabobs (sorry, they were not carnivorous…) to a bbq and everyone doubted that they would be delicious. But when they came off the grill, they got snapped up like THAT. So good, everyone loved them.
One time we made the juiciest ribs you ever tasted – by just having the hot coals on the other side of the grill as the ribs. No sauce needed kind of ribs.
I finally mastered grilling perfect portobellas that stay juicy!!
You’re speaking my language, girl. I adore lamb!
mmm looks tasty. Always looking for new recipes, thanks for sharing.
Simon