20 Jul Dry Rubbed Lamb Chops
Summertime in Arkansas can feel hotter than Hades most years. My ceiling fan never ceases spinning round and round while my cold beverages sweat as much as I do. The last thing I want to do is heat up the house to cook dinner. That is why I like to turn up the heat on the grill outside to keep the house cool during the summer.
I love to use dry rubs. They pack a lot of flavor and make for a cleaner prep and eating experience. This rub taste great on any meat but my favorite is lamb. Lamb offers a nice alternative to more commonly seen meat options such as beef, chicken, or pork. And when you make the choice to buy sustainable, grass-raised meat from local farmers everyone benefits.
And because of this rub’s versatility it makes for a great hostess gift. I even gave it out as Father’s Day gifts one year in a basket of other grilling gadgets. It was a big hit. Make a big batch and put it into a decorative jar. Canning jars make for a nice presentation especially if you use one of the new shaker lids out on the market to top it off.
HERB AND SPICE DRY RUBBED LAMB CHOPS
Prep time: 35 to 45 minutes
Serves: about 8
- 8 lamb chops (about 1 inch think)
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon coarsely ground pepper
- 1/8 teaspoon ground cumin
- ¼ teaspoon salt
- Mix all of the herbs and spices together.
- Massage seasonings on all sides of chops. Make sure to coat the meat evenly.
- Grill chop on a rack over medium heat coals to desired doneness (medium-rare: 10-14 minutes, medium: 14-16 minutes). Turn half way through. Lamb should be juicy and tender and slightly pink in the middle.
- Allow meat to rest for 5 minutes and serve.