Want a filling, but light dinner? Try these Grilled Lamb Chops with Lavender Salt. Quick to make and kinda healthy.
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.
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
If you’ve tried my Grilled Lamb Chops with Lavender Salt Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Grilled Lamb Chops with Lavender Salt
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
Let me know your own grill master moment in the comments below.
Andy says
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.
Camilla @ Culinary Adventures says
I follow you on Twitter. I thought I did already, but I guess not. Whoops.
Camilla @ Culinary Adventures says
I follow you by email now, too!
Camilla @ Culinary Adventures says
I follow on facebook (Camilla M Mann). That’s how I’ve been stalking you! Now I remember. 😉
MikeW says
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.
Camilla @ Culinary Adventures says
Shared on Google+
Camilla @ Culinary Adventures says
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!
Catherine says
Grill master- perfecting pizzas on the stone over a hot flame!!
Jen @JuanitasCocina says
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)
Jen @JuanitasCocina says
I follow you on FB!
Jen @JuanitasCocina says
I follow Le Creuset on FB!
Jen @JuanitasCocina says
I follow you on Twitter!
Margot C says
I am following GirlCarnivore on Facebook
Margot C says
I am following Dreamfarm or Le Creuset on Facebook
Margot C says
I subscribe via email at this box: annazed10 [at] yahoo
Margot C says
I am following Pass the Sushi on Twitter as @AnnaZed
Margot C says
I posted a tweet: https://twitter.com/AnnaZed/status/353411205458694144
Margot C says
I subscribe to via RSS to MY Yahoo for [email protected] (says ‘Anna Zabrinski – a pen name! – on it)
Margot C says
I Google+ed this post as Marguerite Core: https://plus.google.com/u/0/104346338872498622972/posts
Margot C says
I pinned: https://pinterest.com/pin/33495590951396789/
Shannon C says
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.
Sarah says
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.
candace says
I finally mastered grilling perfect portobellas that stay juicy!!
Carolyn says
You’re speaking my language, girl. I adore lamb!
plasterer bristol says
mmm looks tasty. Always looking for new recipes, thanks for sharing.
Simon