Rich and satisfying, lamb chops are a quick dish that results in a luxurious meal. We teamed rosemary and strawberry for a match made in culinary heaven. Our It’s Greek to Me Blend and Rosemary Sea Salt are dry rubbed on the lamb before searing and finishing with our sweet, syrupy Strawberry Balsamic. Decadent!
Time: 45 min
Serves 4Rating
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Loading...| 1 rack of lamb, cut into double chops | |
| 1 Tbl French Herb Salt | |
| 1 oz It's Greek to Me Blend | |
| Rosemary Extra Virgin Olive Oil | |
| Strawberry Balsamic | |
| Fresh rosemary leaves, minced for serving | |
| Pasta or polenta for serving |
| 1. | Heat a grill to medium-high. If using charcoal, create a hot and cooler zone. |
| 2. | Rub the chops with Rosemary Sea Salt and It's Greek to Me Blend. Drizzle with Rosemary Extra Virgin Olive Oil and rub to create a paste on the surface of the chops. |
| 3. | Sear the chops over high heat until they are golden brown. |
| 4. | Turn and lower heat or if using charcoal, move the cooler zone. Continue to grill until the chops are cooked to medium - an internal temp of 135°F - about 10 mins. |
| 5. | As soon as removing from the grill, drizzle with Strawberry Balsamic. Rest the chops for 5 mins before serving. |
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