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    Home » Recipes » Grilling Recipes

    Grilled Lamb Chops with Lavender Salt

    45 mins | Yield 12 | July 2, 2013 | Updated: January 27, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Grilled Lamb Chops with Lavender Salt. Quick to make and kinda healthy. Who doesn’t want a filling, but light dinner?

    Grilled Lamb Chops with Lavender Salt | Kita Roberts GirlCarnivore.com

    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.

    Lamb Chops plated with asparagus and squash. This is what I want for dinner!

    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.

    Lamb chops on a cutting board, patted dry and ready for salting.

    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)
    • ½ cup flaky sea salt
    • 24 lamb chops (no I did not have 24, I don’t have that kind of cash!)
    • Olive Oil
    Grilled Lamb Chops just straining off their bones. A gorgeous pile of sautéed asparagus, sea salt and lavender.

    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

    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 | Kita Roberts GirlCarnivore.com
    Grilled Lamb Chops with Lavender Salt | Kita Roberts GirlCarnivore.com
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    5 from 1 vote

    Grilled Lamb Chops with Lavender Salt

    Grilled lamb with a wonderful lavender seasoned salt, very simple, few ingredients but lots of flavor.
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Servings: 12 servings
    Calories: 570kcal

    Equipment

    • grill

    Ingredients

    • 2 tbs dried lavender I used fresh
    • ½ 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

    Inspired by Michael Symon’s Carnivore recipe. If you want to save some cash, and who doesn’t, you could use pork chops instead. 
     
     

    Nutrition

    Nutrition Facts
    Grilled Lamb Chops with Lavender Salt
    Amount Per Serving
    Calories 570 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 9g56%
    Cholesterol 257mg86%
    Sodium 4915mg214%
    Potassium 1071mg31%
    Protein 83g166%
    Vitamin A 5IU0%
    Vitamin C 0.3mg0%
    Calcium 48mg5%
    Iron 7.6mg42%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Let me know your own grill master moment in the comments below.

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Andy says

      July 02, 2013 at 6:20 pm

      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.

      Reply
    2. Camilla @ Culinary Adventures says

      July 02, 2013 at 6:34 pm

      I follow you on Twitter. I thought I did already, but I guess not. Whoops.

      Reply
    3. Camilla @ Culinary Adventures says

      July 02, 2013 at 6:35 pm

      I follow you by email now, too!

      Reply
    4. Camilla @ Culinary Adventures says

      July 02, 2013 at 6:36 pm

      I follow on facebook (Camilla M Mann). That’s how I’ve been stalking you! Now I remember. 😉

      Reply
    5. MikeW says

      July 02, 2013 at 6:37 pm

      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.

      Reply
    6. Camilla @ Culinary Adventures says

      July 02, 2013 at 6:37 pm

      Shared on Google+

      Reply
    7. Camilla @ Culinary Adventures says

      July 02, 2013 at 6:39 pm

      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!

      Reply
    8. Catherine says

      July 03, 2013 at 7:55 am

      Grill master- perfecting pizzas on the stone over a hot flame!!

      Reply
    9. Jen @JuanitasCocina says

      July 03, 2013 at 8:41 am

      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)

      Reply
    10. Jen @JuanitasCocina says

      July 03, 2013 at 8:42 am

      I follow you on FB!

      Reply
    11. Jen @JuanitasCocina says

      July 03, 2013 at 8:42 am

      I follow Le Creuset on FB!

      Reply
    12. Jen @JuanitasCocina says

      July 03, 2013 at 8:43 am

      I follow you on Twitter!

      Reply
    13. Margot C says

      July 06, 2013 at 3:26 am

      I am following GirlCarnivore on Facebook

      Reply
    14. Margot C says

      July 06, 2013 at 3:26 am

      I am following Dreamfarm or Le Creuset on Facebook

      Reply
    15. Margot C says

      July 06, 2013 at 3:31 am

      I subscribe via email at this box: annazed10 [at] yahoo

      Reply
    16. Margot C says

      July 06, 2013 at 3:31 am

      I am following Pass the Sushi on Twitter as @AnnaZed

      Reply
    17. Margot C says

      July 06, 2013 at 3:32 am

      I posted a tweet: https://twitter.com/AnnaZed/status/353411205458694144

      Reply
    18. Margot C says

      July 06, 2013 at 3:34 am

      I subscribe to via RSS to MY Yahoo for annazed10@yahoo.com (says ‘Anna Zabrinski – a pen name! – on it)

      Reply
    19. Margot C says

      July 06, 2013 at 3:39 am

      I Google+ed this post as Marguerite Core: https://plus.google.com/u/0/104346338872498622972/posts

      Reply
    20. Margot C says

      July 06, 2013 at 3:40 am

      I pinned: https://pinterest.com/pin/33495590951396789/

      Reply
    21. Shannon C says

      July 31, 2013 at 4:52 pm

      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.

      Reply
    22. Sarah says

      August 01, 2013 at 9:53 pm

      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.

      Reply
    23. candace says

      August 13, 2013 at 1:00 pm

      I finally mastered grilling perfect portobellas that stay juicy!!

      Reply
    24. Carolyn says

      October 10, 2013 at 1:39 pm

      You’re speaking my language, girl. I adore lamb!

      Reply
    25. plasterer bristol says

      October 29, 2015 at 4:52 am

      mmm looks tasty. Always looking for new recipes, thanks for sharing.

      Simon

      Reply

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