February Flavor of the Month:
Lavender Vinegar and White Truffle Olive Oil
Lavender Glazed Lamb Chops
- 4 Lamb Chops (3⁄4-in thick)
- 1 tsp coarse sea salt
- 1 tsp ground black pepper
- 1 Tbsp Puglia EVOO
- 2 tsp Rosemary Dipper
- White Truffle Olive Oil
- For the Glaze: 1⁄2 Cup Lavender Vinegar and 1 rosemary sprig
Mix the sea salt, pepper, Puglia EVOO and Rosemary Dipper in a bowl. Coat the lamb chops and wrap them in plastic wrap and let sit for 1-2 hours.
Preheat the grill. When hot, grill the lamb chops 4-5 minutes on each side.
Heat the Lavender Vinegar in a small sauce pan until reduced by half. Stir in the chopped rosemary and mix well.
Brush the glaze onto the lamb chops just before removing them from the grill. Drizzle White Truffle Olive Oil to finish. Serve and enjoy!
Note: The glaze and White Truffle Olive Oil combination also works over grilled or roasted vegetables too!