Recipes

Mesquite Grilled Middle Eastern Lavender Lamb

40 min • 4 to 6 servings •

Christopher

40 min • 4 to 6 servings•

Christopher

Grilled lamb chops garnished with herbs and pomegranate seeds, served with a side of lavender and olive oil on a marble countertop.

After finding this incredable Walnut Oil I searched high and wide for new recipes. I modified this marinade recipe I’ve had for years. It really makes the difference.

Ready

New Zealand Lamb — Loin, Chops, Leg all work ½-¾ lb per person.

¼ cup Pomegranate Molassis (Available @ most International or Middle Eastern Food Markets)

¼ cup Lemon Juice

2 tbls Lime Juice (Bearrs Limes are best)

2 tsp culinary Lavender (Provance is best)

1 tbls Walnut Oil (must be fresh, La Nogalera brand is GREAT!!)

2 cloves Garlic Cloves, minced

¼ cup White Onion, finely chopped

Sea Salt and fresh ground Black Pepper

Set

Small blending bowl

Marinade dish

Mesquite Charcoal

Go!

In small Bowl whisk together molassis, lemon juice, lime juice, onion, garlic, & lavender.

Rub Lamb with walnut oil, and Salt and Pepper all sides.

In baking dish lay out lamb and cover with marinade. If it doesn’t cover all the meat be sure to turn it every hour or so.

In the refridgerator allow to marinade a minimum of 1-3 hours.

BBQ over mesquite charcoal to desired doneness. Turning chops every 5 minutes on medium hot fire. I personally like this recipe done RARE.

The citrus juices make a nice light crust on the outside and seal in all the juices. DON’T OVER COOK. 140 f internal temp is MAX.

barbecue bbq grill lamb lavendar marinade pomegranate molassis walnut oil

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