Everything from chicken to steak has been prepared with this lovely family of flavors from Provence. Now, I'm going to create my own similar spice package with herbs from our garden to prepare Grilled Lamb Chops. I found this drool-worthy recipe on Blue Kitchen and discovered that I have all the ingredients growing in our potager. We even have a couple of bottles left of the olive oil pressed from our olives during last year's harvest. Too bad we didn't raise any lambs.
Truthfully, I may assign this recipe to my husband. He's an amazing grillmaster with a knack for rubs and marinades! With him at the helm, these chops should be delicious.
1 tablespoon fresh chopped rosemary (or 1 tablespoon dried)
1 teaspoon fresh chopped thyme (or 1/2 teaspoon dried)
1 teaspoon fresh lavender blossoms (or 1/2 teaspoon dried)
2 cloves garlic, minced
1 tablespoon olive oil, plus more for grill
4 loin lamb chops, 1-1/2 inch thick, about 1 pound total
salt and freshly ground black pepper, to taste
Marinate chops. Mix herbs, garlic and 1 tablespoon olive oil in a small bowl. Trim excess fat from lamb chops and rub chops on both sides with herb garlic marinade. Arrange chops in a single layer on a sheet of plastic wrap and wrap them tightly. Refrigerate for at least 4 hours and up to 1 day.
Grill chops. About 1/2 hour before grilling, remove chops from fridge to allow them to come to room temperature. Prepare the grill for direct grilling. Season chops generously with salt and pepper. Brush the grill grate with olive oil and grill chops for about 4 minutes on the first side, covering the grill for at least part of the time to enhance smoky flavor. Turn and grill for about 3 minutes on the second side for medium rare, again closing the cover. Transfer chops to platter, tent loosely with foil and let them rest for about 5 minutes. Serve.