Grilled Lamb Chops with Lavender Salt
2 Tablespoons dried lavender
1/2 cup coarse sea salt
24 lamb chops
- Rub the dried between your fingers to release the oils. Add it to the salt and mix to combine.
- Allow the chops to come to room temperature for 20 to 30 minutes before grilling. Heat a charcoal or gas grill to medium-high.
- Brush the chops with olive oil and put on the grill. Cook until medium-rare, 2 to 3 minutes per side. When done, remove the chops from the grill, sprinkle both sides with the lavender salt, and serve.
Pairs well with Chianti.