If you’re a fan of lamb, you’ve got to try this sometime soon, while the barbeque is still an option!  (If you’re not barbequing anymore, you can just as easily pan-sear the chops!)  Serves 4.

• 12 lamb loin chops
• ¼ cup grapeseed oil, plus more to spray the grill
• Fleur de Sel aux Herbes de Provence, or regular Fleur de Sel or Kosher Salt, to taste
• Freshly ground pepper, to taste
• 2 tbsp dried lavender flowers

Heat the barbeque to high.

Oil both sides of the chops, then sprinkle with the salt, pepper and lavender.

Once the grill is hot, spray with a little oil to prevent sticking.

Grill the chops for about 3 minutes per side (for medium-rare, depending on thickness of chops), then cover and let rest for 3-5 minutes.

Notes:

Fleur de Sel (both kinds, as listed above) is available at specialty food shops.  In Calgary, try The Cookbook Company Cooks.  In Toronto, Alex Farm Products at the St. Lawrence Market or Yonge St. between Eglinton and Lawrence; they should be able to help you out.

Dried lavender flowers are also available at specialty food stores.

Serve with Caramelized Onion Mashed Potatoes with Garlic  and steamed fresh green beans or asparagus.

If you live in the Ottawa area, we procured our lamb from the North Gower Farmer’s Market.  Although the chops were frozen when we bought them, the lamb had just been butchered that very week.  It was just awesome!

Enjoy!!

~ One of Seven