Lamb Chops With Lavender Marinade

• 8 lamb chops Fresh, or 12 if they are small
• 1 banana shallot Large, or 3 small round ones finely cut
• 4 heads lavender finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 clove garlic crushed
• salt

1. Finely chop the shallots and lavender flowers and pop into an empty jar with all the other ingredients, put the lid on and shake well then leave for 10-15 minutes.
2. Place the lamb chops onto a large tray then shake the marinade again and pour half of it on the lamb chops and rub it in, turn them over and repeat with the remainder of the marinade. Cover with cling film and pop into the fridge for at least 2 hours.
3. If you intend to BBQ the lamb take the tray out of the fridge at the same time you light the coals so they can come up to room temperature for 1/2 hour before you grill or BBQ them.
4. BBQ or grill for 3 minutes each side if you like your lamb pink or 5 minutes each side if you prefer them cooked through. Let them stand on a warm plate for 5 minutes before you serve.
5. Serve with new potatoes with a herb butter and string/French beans in a grain mustard, shallot vinaigrette.

chops, shallot, vegetable oil, red wine vinegar, honey, garlic, salt

Taken from www.yummly.com/recipe/Lamb-Chops-with-Lavender-Marinade-1755961 (may not work)