Grilled Colorado Lamb Chops with Lavender
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This grilled lamb chops recipe is bursting with flavor. When entertaining, try the make-ahead directions for this recipe. If you don't have lavender on hand, lemon peel that's finely shredded will also work for the rub. Add some seasoned vegetables to the grill to make an easy and delicious side dish.
16 to 20 lamb rib or loin chops, cut 1 inch thick (4 to 5 lb.)
1 Tbsp. dried lavender or finely shredded lemon peel
1 Tbsp. dried Italian seasoning, crushed
1-1/2 tsp. freshly ground black pepper
1 tsp. sea salt or salt
4 bulbs garlic, separated into cloves and peeled
2 Tbsp. extra-virgin olive oil
2 lemons, halved (optional)
Fresh lavender (optional)
1. Trim fat from chops. In a small bowl combine dried lavender, Italian seasoning, pepper, and sea salt. Rub onto lamb chops. Cover and refrigerate up to 4 hours.
2. In a medium skillet cook garlic cloves in hot oil over medium heat for 15 to 20 minutes or until golden and soft, stirring occasionally and turning down heat if oil splatters. Remove from heat; cover and keep warm.
3. Meanwhile, for a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals and grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145 degrees F) and 15 to 17 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as above.) Transfer to serving plates. Spoon garlic cloves on grilled chops. Squeeze fresh lemon juice on chops, top with fresh lavender. Makes 8 to 10 servings.
4. Make Ahead: Prepare lamb through step 1. Cover and chill up to 4 hours. Peel garlic; cover and chill up to 24 hours. To serve, grill lamb and cook garlic as directed above.
Recipe source BHG.com
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Posted by Eiman Baidoon
Labels: Grilled Lamb