We did lamb chops on the grill this past week. Easy, delicious, food you can eat with your hands. In times past, we have used a changing blend of herbs and spices to season our summer chops. But time was short and we were hungry, so we defaulted to easiest and best: Rocklands Malt Salt.
Rocklands Malt Salt is your secret weapon, a flavor boost for any protein on the grill (or in the oven, when the weather turns cooler). While others worry about finishing salts, you can use this starting salt — a layer that goes on BEFORE you cook — to amaze your family and guests.
Here’s the “recipe” for lamb chops — any size — on your summer grill:
Lamb Chops with Rocklands Malt Salt
Serves however many — at least two chops per person
Heat your gas grill, or work your magic on the Weber charcoal grill (we prefer real wood charcoal, no additives). Take chops out of fridge. Pat dry, and sprinkle each side liberally with Rocklands Malt Salt.
Put chops on hot grill, and do not move them around. Let them sit until blood comes up through the top; flip over, and do the same for the other side. Remove, tent meat while you roast some peaches on the grill, then sit down to eat your chops with fresh corn, tomato salad and a big grin.