Want a filling, but light dinner? Try these Grilled Lamb Chops with Lavender Salt. Quick to make and kinda healthy.
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.
And you can be the master of your own grill with this awesome Summer BBQ Giveaway Package!
We’re talking a mini grill master took kit here –
Dreamfarm BBQ Clongs, Set of 4 Double Prong Fire Wire Skewers, One Flexible Fire Wire Skewer, and a fancy Le Creuset Commercial Basting Brush.
Oh snap.
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.
Nutrition
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Giveaway available only within the United States. Giveaway ends Monday July 8th and winner will be randomly selected and posted on July 9th’s post. Winner will be contacted via email and must reply within one week or another entry will be selected.
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)
I follow you on FB!
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I am following GirlCarnivore on Facebook
I am following Dreamfarm or Le Creuset on Facebook
I subscribe via email at this box: annazed10 [at] yahoo
I am following Pass the Sushi on Twitter as @AnnaZed
I posted a tweet: https://twitter.com/AnnaZed/status/353411205458694144
I subscribe to via RSS to MY Yahoo for annazed10@yahoo.com (says ‘Anna Zabrinski – a pen name! – on it)
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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