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 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:
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.
thespicehouse.com
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.
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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