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.