4 lamb chops Several sprigs fresh thyme, chopped Sea salt Fearless Greek Rub (Note: This will make more than you need. Save the rest for use on lamb, chicken, or turkey. It works great on all of them) 3 tablespoons kosher salt, 3 tablespoons coarsely ground black pepper, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme
Honey-Lemon Glaze 1/2 cup honey 1/4 cup lemon juice 1 Serrano chili, finely minced 3 garlic cloves, finely minced
Cooking instructions: 1. Combine the ingredients for the honey-lemon glaze in a bowl, and whisk thoroughly
2. Apply the Fearless Greek Rub to all sides of the chops. You can apply it up to two hours before cooking, if desired. (Love this rub!)
3. Prepare your grill for cooking. Set up for direct cooking at lava temperature to sear the lamb. Once done (and no more than 60 seconds per side) adjust the egg dome temperature of 400 degrees Fahrenheit and put the meat back in to set the glaze. Its a little more work but well worth it. I also used the multi-tiered rack to achieve the sear but the above method works equally well.
4. Brush both sides of the chops with the glaze, close the lid, and allow to cook for 2-3 minutes. Apply another coat of glaze, flip the chops, and let cook for another 2 minutes. This should give you medium-rare chops. Adjust timing for your preference.
6. Remove the chops from the grill. Put on a platter, pour the remaining glaze over the chops, and sprinkle with the fresh thyme and sea salt.
We threw together a simple garden salad with homemade chef’s salad dressing (similar to a Thousand Island but better…) and a couple of baked potatoes. Nothing simpler and nothing tastier! Enjoy! R&H