Grilled Greek Lamb

• 1 lb Lamb Shoulder Chop
• 2 tsp Seasoned salt
• 1 tsp Brown sugar
• 1 tsp Rosemary dried
• 1 tsp Mint dried
• 1 tsp Parsley dried
• 1 tsp Oregano dried
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Tyme rubbed
• 1/2 tsp Black pepper

1. Mix dry rub breaking up the dry herbs as much as possible.
2. (this rub will make enough for multiple servings)
3. Seasons lamb very generously and refrigerate for 24 hours.
4. Setup grill for Direct Heat.
5. Grilled lamb to a desired doneness.
6. Allowed to rest 5 or 10 minutes before serving.

chop, salt, brown sugar, rosemary, parsley, oregano, garlic, onion, black pepper

Taken from cookpad.com/us/recipes/337757-grilled-greek-lamb (may not work)