Lamb Chops with Rosemary, Sage and Lavender
- 8-12 lamb chops
- 1/2 cup chopped parsley
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped sage
- 1/4 cup chopped lavender (leaves and flowers, can be omitted when not in season)
- 5 garlic cloves
Chop rosemary, sage, lavender, parsley and mix with salt and pepper. Save 3 tbs. of mix for garlic crème. Pat the rest of the mixture on the lamb chops and put them in a plastic bag or cover with cling wrap and put them in the fridge.
Peel garlic cloves and saute in a pan until they have some color. Using a hand mixer, mix the garlic, remaining herb mix with the cottage cheese until smooth, add salt and pepper.
When you are ready to eat turn on the BBQ or your griddle pan to medium-hot and grill 4 minutes on each side. Serve with garlic crème, quinoa and a big fresh salad.
Serve with 2008 West Cabernet Sauvignon