RECIPES - MEATS

Lamb Chops Alla Griglia al Gary

We've always enjoyed grilled meats and vegetables whenever we're in Italy, but whenever I ask for the recipe, I'm told it's just salt - "il sale." Well, La Salamoia, a Tuscan herb blend with gray sea salt, is the "il sale" Italians are talking about. La Salamoia makes it so easy to get that great Italian grilled flavor.

Directions

Preparing the lamb chops: Trim off any extra fat from the chops then brush them with olive oil. Lightly sprinkle both sides of the chops with La Salamoia seasoning. Remember that gray sea salt is very salty, so use no more than the suggested amount until you get the saltiness to your taste.

Grilling: Get the coals red hot. Place the chops on the grill and cook for 5 minutes on one side, then flip and cook for another 5-7 minutes until the meat is medium-rare to medium (still pink in the center). A meat thermometer should register at 130°F. Let chops rest for 5 minutes before serving.

Prep time: 4 minutes. Cooking time: 15-17 minutes.

Serves: 4