Grilled Lamb Chops with Lavender Salt
Recipe Courtesy of Michael Symon
24 domestic lamb chops, Frenched
½ cup flaky sea salt
2 tablespoons dried lavender
Rub the dried lavender between your fingers to release the oils. Add it to the salt, mix to combine,
and set aside. If you want to make extra to save, go ahead; it holds up great. Also, if you prefer
rosemary, thyme or Greek oregano, feel free to substitute (though lavender is my favorite).
Allow the chops to come to room temperature before grilling.
Prepare and heat the grill to medium-high. Brush the chops with olive oil and place on the grill.
Cook until medium-rare, about 2 to 3 minutes per side. When done, remove the chops from the
grill, sprinkle both sides with lavender salt, and pass out to appreciative family and friends.
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