Mary Had A Tasty Little Lamb...

Our friend Shannon wanted to hang out and brought over some gorgeous halal lamb chops last night. I marinated them up, made a rub and this evening she came over and brought along Lucas and Ari for the lamb feast. (There are three morals to this story. One, if you bring me delicious meat, I will cook for you. Two, our Muslim brothers know their way around a butcher shop. Three, cute things taste good.)


So anyway, buy yourself some cute little lamb and turn the volume up to 11. You will need...

Marinade
1 cup yogurt
1/2 cup beer
1/4 cup oil
1 sm onion, chopped fine
3 cloves garlic, crushed
1 lemon, zest and juice
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon pepper
1 tablespoon salt
1 tablespoon lavender
1 tablespoon oregano

Bang everything together, mix, and pour into giant Ziplock. Add chops and marinade overnight in fridge.

Tasty Little Lamb Spice Rub
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon crushed mustard seed
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon brown sugar
1 teaspoon lavender
1 teaspoon basil
1 teaspoon mint
1 teaspoon lemonade crystals

Take lamb out of marinade, wash and dry chops. Mix spices and rub both sides. BBQ. DO NOT OVERCOOK! After all this work that would just be blasphemy and that cute, fuzzy, little lamb would have died in vain. For more info about the ultimate BBQ doneness poke test click here. Let chops rest 5 minutes and sprinkle leftover rub on them before serving with Balsamic Lavender Reduction, Honey Dijon Carrots and Rustic Smashed Potatoes. Those recipes to come soon...