Grilled Lamb Lollipops & Jalapeno Cheese Grits

Inspirations: My physician buddy – Dr. Patel in Mishawaka, IN grilled these one night and I instantly was hooked. Adding the Rolfe Rub to the lamb really completes the dish.

Serves: 4

Ingredients:

• 16 individual lamb chops (normally they come in pairs, so cut into singles)
• 1 small carton of Greek yogurt
• 1 inch of peeled and diced ginger
• 3 cloves of peeled and diced garlic
• 1 T. Rolfe Rub
• Rolfe Rub to cover both sides of lamb
• 1 cup of grits
• 4 cups of water
• ½ cup of jalapeno (or hot cheese) cheese
• 1 tbs of diced jalapeños
• ½ stick of butter
• 1 T. of garlic powder

Prepare:

• Combine the ginger, garlic and Rolfe Rub with yogurt and marinate the Lamb for 1-2 hours or overnight.
• About an hour prior to grilling, wipe of the excess (not all of the yogurt) and sprinkle (generously) both sides with Rolfe Rub
• Make the grits according to package, then add:
• Butter, garlic powder, Rolfe Rub, butter and add the cheese
• Grill lamb on 350-400 degrees for about 3 mins a side and remove. – internal temp of 130 degrees

Build:

• Bottom layer of a healthy portion of grits
• Lay the lamb on top of the grits
• To swank it up, add your favorite vegetable and
• enjoy!