Skip to content
FREE SHIPPING ON Flatpacks, Exactpacks, and all ORDERS OVER $49


Most Popular Searches

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.


Lavender Rack of Lamb

Lavender Rack of Lamb
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 from Redwood Shores, CA
Yield: 2 racks/4-6 people


Featured in this Recipe


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.

More About This Recipe

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 to buy culinary grade lavender from the Spice House. Some lavenders are sprayed with an artificial scent.

Browse For Similar Recipes



Follow Us on Instagram @thespicehouse