Video link to yesterday's cooking:
unWine'd with a pour...
I used garlic infused EVOO, crushed rosemary, kosher salt, cracked black pepper and minced garlic for the rub. I let that sit in the refrigerator for several hours prior to grilling but let the chops come back to room temp before cooking. I grilled them 4 - 5 mins on each side @ 450 degrees. That produced a very nice med-rare. The chops were as tender as a beef fillet but with a "slightly" bolder taste than beef. Very good!
Lamb was purchased @ The Butcher Block in Franklin, Tn.
The Butcher Block
Oven Roasted New Potatoes, Mushrooms & Brussel Sprouts
'07 Luchador, Australian Shiraz <$20; dark fruit on the nose, not too tannic, some spiciness and a nice finish. The wine paired well with the full flavor of the lamb.