Lavender Rack of Lamb
Herb-crusted rack of lamb with culinary lavender and cardamom. Sear, roast at 400°F, rest, and serve with a fragrant starch.
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.
Submitted by: Merrilyn Tuma from Redwood Shores, CA
Yield: 2 racks/4-6 people
- Use culinary lavender and grind it with salt to release flavor before rubbing onto frenched racks.
- Sear all sides in an oven-safe pan, then roast at 400°F about 7–12 minutes depending on desired doneness.
- Check internal temperature with a thermometer and rest the meat before slicing; pair with rice, roasted veg, or fruit-based sides.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What kind of lavender should I use for this recipe?
Use culinary lavender, usually Lavandula angustifolia. It is milder and safe to eat. Avoid florist or craft lavender that may be treated or scented.
Can I use fresh lavender instead of dried?
Yes. Dried lavender is more concentrated. If substituting fresh, start with about three times the volume of dried and adjust to taste. Fresh has a greener note, so use sparingly.
How do I trim the rack of lamb properly?
Remove the fat cap and any silver skin on the bone side with a sharp knife. Slide the blade under the fat and trim away so the fat does not tighten during cooking. Frenching may already be done by the butcher.
How do I avoid a soapy or overpowering lavender taste?
Use culinary lavender, grind the dried petals with salt to break them up, and keep the amount moderate. Balance with cardamom and salt. Taste a small pinch first if you are unsure.
What are the cooking times and target internal temperatures?
After searing, roast at 400°F. About 7 minutes in the oven gives medium-rare and up to 12 minutes edges toward medium-well, but times vary by oven and rack size. Use an instant-read thermometer: 130–135°F for medium-rare, 140–145°F for medium. The USDA recommends 145°F and a 3-minute rest for safe lamb.
Can I swap the cardamom or lavender for other herbs?
Yes. Rosemary or sage are good substitutes. Rosemary is stronger, so use a bit less. Cardamom adds warm, aromatic notes; you can omit it or use a pinch of ground cumin or coriander for a different profile.
Do I need an oven-safe pan, and what if I don't have one?
An oven-safe skillet is ideal so you can sear and finish in the same pan. If you do not have one, sear in a regular pan and transfer the lamb to a preheated baking sheet or roasting pan to finish in the oven.
How should I store and reheat leftovers?
Cool leftovers, wrap or store in an airtight container, and refrigerate for up to 3 to 4 days. Reheat gently in a 275–300°F oven until warmed through to avoid overcooking. Slicing before reheating shortens time and keeps meat tender.
What kind of lavender should I use for this recipe?
Use culinary lavender, usually Lavandula angustifolia. It is milder and safe to eat. Avoid florist or craft lavender that may be treated or scented.
Can I use fresh lavender instead of dried?
Yes. Dried lavender is more concentrated. If substituting fresh, start with about three times the volume of dried and adjust to taste. Fresh has a greener note, so use sparingly.
How do I trim the rack of lamb properly?
Remove the fat cap and any silver skin on the bone side with a sharp knife. Slide the blade under the fat and trim away so the fat does not tighten during cooking. Frenching may already be done by the butcher.
How do I avoid a soapy or overpowering lavender taste?
Use culinary lavender, grind the dried petals with salt to break them up, and keep the amount moderate. Balance with cardamom and salt. Taste a small pinch first if you are unsure.
What are the cooking times and target internal temperatures?
After searing, roast at 400°F. About 7 minutes in the oven gives medium-rare and up to 12 minutes edges toward medium-well, but times vary by oven and rack size. Use an instant-read thermometer: 130–135°F for medium-rare, 140–145°F for medium. The USDA recommends 145°F and a 3-minute rest for safe lamb.
Can I swap the cardamom or lavender for other herbs?
Yes. Rosemary or sage are good substitutes. Rosemary is stronger, so use a bit less. Cardamom adds warm, aromatic notes; you can omit it or use a pinch of ground cumin or coriander for a different profile.
Do I need an oven-safe pan, and what if I don't have one?
An oven-safe skillet is ideal so you can sear and finish in the same pan. If you do not have one, sear in a regular pan and transfer the lamb to a preheated baking sheet or roasting pan to finish in the oven.
How should I store and reheat leftovers?
Cool leftovers, wrap or store in an airtight container, and refrigerate for up to 3 to 4 days. Reheat gently in a 275–300°F oven until warmed through to avoid overcooking. Slicing before reheating shortens time and keeps meat tender.
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