Ingredients: 8 lamb chops
2 tablespoons fresh rosemary, or 1 tablespoon dried
1 teaspoon fresh thyme or ½ teaspoon dried
½ teaspoon fresh lavender, or 1/4 dried
Method: Chop herbs very finely and mix them together. Pat the herb mixture onto the chops, distributing as evenly as possible. Wrap the chops in plastic wrap and refrigerate for 1 hour or longer (up to 24 hours).
When ready to cook, remove the wrap, salt chops lightly, and bring to room temperature. Preheat grill and cook for 3 – 5 minutes per side, depending on thickness, for medium-rare
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