Lavender Racks of Lamb Recipe

Submitted By: Merrilyn from Redwood Shores.

Lavender Racks of Lamb Notes

I made this up after my visit to The Spice House. I first cooked with lavender by making a lavender ice cream. It was floral and subtle and fabulous with an apricot tart. Since it's in the salvia family (like sage) I thought it would be a pleasant change from rosemary.

Serves / Yields

2 racks/4-6 people

Preparation Instructions

Preheat oven to 400 degrees. Although the butcher may have removed the fat and sinew from the rib bones for appearance, there is usually a long row of fat on top of the meaty ribs. Remove this, as it tightens in cooking.
Grind the dry ingredients in a mortar & pestle. The salt will help release the flavor and break up the petals. Rub this mix all over the lamb. Using a fry or saute pan that can go in the oven, brown the lamb racks on all three sides. Make sure it is golden brown before turning. Pour off any fat/oil and put the whole pan into the oven for 7 minutes for medium-rare, or up to 12 minutes for medium-well. Serve with a fragrant rice or starch.

Helpful Hints

It's worth buying a pan that can go in the oven. Otherwise, you will have more dishes to do if you need to swap the lamb to a preheated roasting pan.

Do not used perfumed lavender. Make sure it is unscented and okay to cook with.

Special Equipment

mortar and pestle

Quick Shopping List

Lavender Flower Buds, Food Grade
Dried Buds, in a glass jar
In a 1/2 cup shaker jar, net wt. .5 oz.
Green Cardamom, Whole Fancy Pods, Inner Seeds or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.

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