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Independence Day is the quintessential BBQ-ing holiday. Meat on the grill is as American as apple pie (made with a gluten-free, almond flour crust, of course!) This holiday, fire things up a notch and impress your guests with this amazingly easy and flavorful lamb chop recipe. Pair with a simple summer salad and grilled veggies and your meal is complete. Your guests will never want hot dogs and hamburgers again!

Della’s “Kitchen Sink” Spice Rub Grilled Lamb Chops

Serves 4

This recipe literally has just about the kitchen sink of spices thrown into the marinade. Served with Minted Cucumber, Avocado & Tomato Salad and char grilled broccoli spears.
Non-traditional... maybe. Amazing? Definitely!
  • 8 Lamb Chops (1 inch thick)
  • Spices: ¼ tsp of each (garlic powder, onion powder, chili powder, dried oregano, dried thyme, dried basil, ground cumin, ground coriander, salt, pepper)
  • 1 TBS coconut aminos (or wheat-free tamari)
  • 2 tsp Dijon mustard
  • 2 TBS olive oil
  • The zest and juice of ½ of a lemon

In a small bowl mix well together the spices with coconut aminos, mustard, olive oil and lemon zest and juice. Rinse lamb chops and dry well with paper towel. Lay lamb on sheet pan; using a spoon smear the spice rub on both sides. Cover with foil and marinate in the refrigerator for at least 3 hours (do not go over 6 hours).
Heat grill to high heat (temp should get to 400 degrees). Place chops on grill and do not move for 3 minutes so that they char. Turn chops over and repeat. Lower grill temperature to medium (about 325 degrees) and grill for approximately 5 minutes longer until medium rare, turning occasionally (additional 2 minutes for medium).
Note: if chops are less than 1 inch thick decrease the cooking time by a third.

Minted Cucumber, Avocado and Tomato Salad

Salad Ingredients:

  • 2 large cucumbers seeded and cut into ½ inch chunks
  • 2 avocados cut into ½ chunks (cut up just before serving)
  • 1 cup cherry tomatoes cut in half
  • 2 TBS finely diced red onions
Sliced Avocado


  • ½ tsp salt
  • ¼ tsp pepper
  • Juice of ½ lemon
  • Juice of 1 lime
  • 1 tsp vinegar
  • 1 TBS honey
  • 4 TBS light olive oil
  • Small bunch mint leaves finely minced (about 5 leaves)

Mix together all ingredients for dressing and toss with all vegetables except for avocado about an hour before serving. Just before serving gently fold in avocado.

Sit back and enjoy the fruits of your labor!


- Della


P.O. Box 17374 Memphis, TN 38187-0374 United States

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