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Grilled Lamb Chops with Lavender Salt

Grilling· Lamb

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Want a filling, but light dinner? Try these Grilled Lamb Chops with Lavender Salt. Quick to make and kinda healthy.

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

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.

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

And you can be the master of your own grill with this awesome Summer BBQ Giveaway Package!
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Grilled Lamb Chops with Lavender Salt | Kita Roberts GirlCarnivore.com

Grilled Lamb Chops with Lavender Salt

A simple, but delicious dinner to help you enjoy the evening.
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 570kcal
Author: Kita Roberts

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

Michael Symon’s Carnivore
Tried this Recipe? Pin it for Later!Mention @GirlCarnivore or tag #GirlCarnivore!

 

 

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

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

Comments

  1. 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.

    Reply

  5. 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.

    Reply

  9. 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)

    Reply

  21. 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.

    Reply

  22. 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.

    Reply

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