Grilled Double Lamb Chops
Grilled Double Lamb Chops with Garden Island Coffee Rub and Lavender Butter
4 double lamb chops, each cut with two bones
4 Tbsp Aloha Spice Garden Island Coffee Rub
2-3 Tbsp Extra Virgin Olive Oil
Cracked black pepper
Pat dry the chops with a paper towel.
Generously rub each side of the chops with Garden Island Coffee Rub and refrigerate for two hours.
Brush each side of the chops with the olive oil and season with black pepper.
Grill to a medium rare and serve with your favorite pan roasted vegetables.
Garnish with a sliced coin of Lavender Butter (recipe below) on each lamb chop and serve.
1/4 stick unsalted butter, softened but not melted or separated
1/2 tsp freshly cracked black pepper (+ or -)
1/8 tsp Aloha Spice Kuakea White Hawaiian Sea Salt (+ or -)
2 Tbsp minced shallots
1/2 Tbsp minced garlic
1/2 Tbsp lavender
1/2 Tbsp chopped Italian parsley
Mix in a bowl by hand and use a spatula to transfer to a sheet of parchment paper. Shape it into a log shape and roll it up. Chill, remove paper, and cut coins to garnish the chops.
The compound butter can be frozen until needed.
These lamb chops are cut from a rack of lamb and have two bones so they’re twice as thick to ensure that you don’t overcook and consequently dry out the meat.
The compound butter with lavender is a complement to the lavender in the coffee rub.