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.