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Lamb (French Cut, Loin, Chops, Bone-In or Boneless Leg)août 19, 2020 by Jodi MacKinnon (QFG) Leave a Comment
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
- Extra Virgin Olive Oil
- Lamb (French Cut, Loin, Chops, Bone-In or Boneless Leg)
- Herbs (i.e. Basil, Thyme or Rosemary) , fresh chopped
- David’s Special Steak Rub
- Drizzle small amount of extra virgin olive oil over the lamb. In a bowl sprinkle David’s Special Steak Rub and toss. Sprinkle some fresh chopped herbs (i.e. basil, thyme or rosemary) over the chops. Leave meat in the fridge for 1 hour, to marinade, before placing on barbeque. I always recommend at a medium flame.