Dinner for a Special Occasion – Grilled Lamb

Do you have a reason to celebrate? Good news is always worthy of a special meal. This grilled lamb with lavender salt has all of the Mama Says classic elements: quick, healthy and delicious. You’ll earn rave reviews for this succulent grilled lamb chop – the light essence of garlic mingles with the delicate lavender flavor to create a memorable dish.

Grilled Lamb Chops with Lavender Salt

Yield: 4 servings (serving size: 2 chops)

Ingredients

• 1 tablespoon kosher salt
• 2 teaspoons dried lavender flowers
• 1 tablespoon olive oil
• 3 garlic cloves, halved
• 1/2 teaspoon freshly ground black pepper
• 8 (4-ounce) lamb loin chops, trimmed
• Cooking spray

Preparation

1. Place salt and lavender in a spice or coffee grinder; process until ground.
2. Prepare grill. Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Spray grill rack with cooking spray.
3. Pat lamb chops dry with paper towels and rub chops with olive oil. Sprinkle a dash of garlic powder on the chops followed by 1 teaspoon of salt mixture and pepper.
4. Grill lamb, turning once, until cooked to desired doneness, 8 to 10 minutes total for medium-rare. Remove chops from grill, tent with foil and let rest on a cutting board or plate for 5 minutes. Serve with additional lavender salt, if desired.

Mama Says Cooking Note: An instant-read thermometer is crucial for determining when to remove the lamb from the grill (from 140° for rare to 170° for well done), since doneness is a matter of personal preference.

Serving suggestion: green salad, baked potato, fresh steamed vegetables.

Recipe Inspiration: J. Weir, Cooking Light, JUNE 2005

Enjoyed this post? See these:

1. The best lamb chop – easy and quick dinner
2. Grilled Chicken with Chimichurri Sauce
3. Spice Tea, Honey and Lavender Cupcake Recipe

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Tags: grilled lamb, lamb chops, lavender, special dinner

This entry was posted on Saturday, April 17th, 2010 at 6:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.