Lamb Chops with Shallot, Mint, and Oregano Rug

Lately, I have switched to shopping at Costco instead of Sam's.  They carry many organic items which I am excited about: raw honey, almond flour, jam, eggs, spinach, carrots, berries, frozen fruit, flour, coconut flour, chicken and yes, lamb.  I am glad I can now add lamb to our diet.  This lamb is from Australia, where they practice humane raising of their sheep, without hormones, antibiotics and pesticides.  When trying to combat digestive issues, it is best rotate your diet.  Everything you eat, including meat, should be on a 4 day rotation.  Adding lamb, enables us to do this.

I love going out into my garden and finding oregano and mint still growing strong!  Whether creating your own spice blends or snipping herbs fresh from your garden, growing herbs is a must for easy preparation of tasty recipes like this one below.

Lamb Chops with Shallot, Mint, and Oregano Rub
2 tablespoons finely chopped shallot (or onion)
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh oregano
4 teaspoons Mediterranean Seasoning (see recipe below)
4 teaspoons olive oil
2 cloves garlic, minced
8 lamb rib chops, cut about 1 inch thick

1.  In a small bowl combine shallot, mint, oregano, Mediterranean Seasoning, and olive oil.  Sprinkle rub over all sides of the lamb chops; rub in with your fingers.  Place chops on a plate; cover with plastic wrap and refrigerate for at least hour or up to 24 hours to marinate.
2.  Heat grill, place chops on the greased grill rack directly over medium heat.  Cover and grill to desired doneness, turning once halfway through grilling.  Allow 12 to 14 minutes for medium rare (145°F) or 15 to 17 minutes for medium (160°F).

 Mediterranean Seasoning
2 teaspoons fennel seeds
1 teaspoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons preservative-free granulated garlic
1 teaspoon dried lemon peel

1. In a dry small skillet toast fennel seeds over medium-low heat for 1 to 2 minutes or until freagrant, shaking skillet occasionally.  Remove from the heat; cool about 2 minutes.  Transfer seeds to a spice grinder; grind to a powder.  Add rosemary; grind until rosemary is coursely ground.  Transfer fennel and rosemary to a small bowl.  Stir in oregano, thyme, garlic, and lemon peel.  Store in an airtight container at room temperature up to 6 months.