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Grilled Lamb Chops with Herb Rub

This is one of my favorite dishes ever. And if you don’t have time to do the garlic, balsamic, and olive oil, just throw the rub on the chops and grill—delicious!

Ingredients:

2 cloves garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons Tyler Florence American Provence Seasoning or Napa Valley Meritage Herb Rub
8-12 boneless lamb chops, about 2 pounds
Salt (preferably kosher or sea salt) and freshly ground pepper
Mint or rosemary sprigs, for garnish

In a small bowl, combine the garlic, balsamic, olive oil, and seasoning (or rub) to form a paste. Rub the paste over both sides of the lamb chops, cover, and refrigerate for at least 1 hour.

Prepare the grill. Grill the chops for 3-5 minutes per side. Season with salt and pepper to taste. Garnish with fresh mint or rosemary sprigs. Serve with Mediterranean Roasted Potatoes (page 88) and Green Beans with Mustard Dressing.

Serves 4

Used in this recipe:

Napa Valley Meritage Herb Rub

Tyler Florence American Provence Seasoning