Central Italy raises a lot of lamb. Luckily, we are starting to get some good lamb locally. Pair this with the Sangiovese. Fabulous. The lavender will pull the floral notes from the wine The full flavors balance the lamb. Use lavender that has been pruned from your garden. We use a 6 to 8 inch stalk, not just the blooms.

6 lamb chops, thick
1/2 cup olive oil
3 garlic cloves, minced
salt and pepper, very small amount
large handful of dried lavender

In a large zip lock bag or clean deep bowl, marinate lamb in olive oil and garlic at least 20 minutes.

Start your BBQ. We use oak, old barrel staves soaked with wine. Please avoid charcoal briquets and lighter fluid aromas.

BBQ chops about 12 minutes per side over moderately high heat, turning once.  After you've turned them, throw the lavender directly on the coals to create a smoky environment. Let the chops finish in this smoke. We prefer to remove them when still rare. Use a thermometer, 165 degrees is really done. They will continue to cook after removed. The more done they are, the stronger will be the lamb flavor.  

Place on a platter, salt and pepper to taste, garnish with fresh lavender. Serve with French Bread.