Grilled Lamb Chops

By cw_2009

Ingredients

• 8 single-rib lamb chops
• Splash of red wine vinegar
• Sea Salt, preferably grey salt
• Fresh ground pepper
• 1 1/2 Tbsp Herbes de Napa
• Extra Virgin Olive Oil
• 1 or 2 bunches watercress or arugula, thick stems removed
• 1 lemon, quartered

Preparation

Step 1

Splash the lamb with the vinegar and rub it in gently to remove any gamey flavor. Season the lamb with salt, pepper, and Herbes de Napa, crushing the herbs between your fingers as you add them. Rub the lam all over with olive oil. Let stand at room temperature for 1 hour.

Prepare medium-hot charcole fire, in a grill, or preheat a gas grill. Grill chops on both aides until medium-rare, about 2 minutes to settle juices, then plate. Add the cluster of watercress or other greens and a lemon wedge to each plate, and serve

This goes great with Cabernet or Merlot

From the Frank Family Vineyards