Grilled Double Lamb Chops with Garden Island Coffee Rub and Lavender Butter
Serves 2
Grilled Double Lamb Chops
Ingredients:
- 4 double lamb chops, each cut with two bones
- 4 Tbsp 'Anakala Lu`au Coffee Rub & Seasoning
- 2-3 Tbsp Extra Virgin Olive Oil
- Cracked black pepper
Directions:
- Pat dry the chops with a paper towel.
- Generously rub each side of the chops with 'Anakala Lu`au Coffee Rub & Seasoning 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.
Lavender Butter
Ingredients:
- 1/4 stick unsalted butter, softened but not melted or separated
- 1/2 tsp freshly cracked black pepper (+ or -)
- 1/8 tsp Aloha Spice Sea Salt (+ or -)
- 2 Tbsp minced shallots
- 1/2 Tbsp minced garlic
- 1/2 Tbsp lavender
- 1/2 Tbsp chopped Italian parsley
Directions:
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.
Recipe Notes:
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.