Lavender Lamb
11-Jun-2008
The first time I had this recipe was in a cooking class several years ago. It was the recipe that got me thinking about lavender as a culinary herb, as well as something the scented soaps and lotions. I was amazed at how simple and delicious the lamb was with this very simple preparation. The original recipe used rack of lamb, cut into 6 chop racks but it also works equally well on these little individual chops that I love.
All you do is heat a little honey – I used about 1/4 cup for four of these little chops – until it’s warm and easily flows. You can microwave it for a few seconds or just gently warm it over low heat – either way is fine. I have a warming burner on my stove and I use it.
Using a pastry brush, lightly paint one side of the lamb chops. Sprinkle them with a little salt and freshly cracked pepper. Place about 1/4 – 1/2 cup of culinary lavender in a shallow dish. Dip the honey side of the lamb in the lavender. It should thickly coat the lamb. Set the chop down on the plate with the lavender side down.
Paint the other side of the chops with honey, sprinkle with salt and pepper and then dip in the lavender. I know it looks like a lot of lavender but much of it will come off during the grilling.
I like to do mine on my outdoor grill but you can also do these under the broiler. I have a searing element on my grill, so for these thick-cut chops I first sear each side for a couple of minutes and then move them to a rack over medium heat to cook a bit more slowly. I normally cook these about 5 minutes per side until they are medium-rare. You’ll need to adjust the time based on the thickness of your chops and how you like your meat cooked.
If broiling you may want to start with the rack close to the broiler to sear and then drop it down to the next level to finish them.
That’s it – can you believe how simple that is?
Since I had the grill going I also grilled some asparagus (as I was writing this up I realized just how often I eat asparagus at this time of year – I’m not sure I’ve really talked about any other vegetable for months!) and some Walla Walla green onions. This significance of the Walla Wallas is twofold. First, because they are such a large onion completely grown, the green onions tend to be pretty big and meaty, too – prefect for grilling. And, because they are such a sweet onion, grilling them gives you a lovely sweet, caramel taste.
I also had sliced tomatoes topped with a little bit of parmesan and basil to round out my meal.
9 Comments
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Culinary Fool 
the food looks really delicious.
Thank you, renay!
Hiya .. OMG that looks and sounds so divine …. my mouth is watering … take care, love H
Thanks, H! You, too…
~ B
lamb looks so much better running around a grassy field with it\’s mother. I hope you think about the inhumane way the lambs are killed when you enjoy your meal.
Hello Cat,
Yes frolicking lambs are adorable. While I respect your right to refrain from eating lamb, I would appreciate it if you would respect my rights, also. If you are going to post negative comments on public sites it would be nice if you shared your site, too, instead of keeping it private or (perhaps) not even actually having a site. That\’s sort of like coming into my home and being rude, yet keeping the doors and windows closed and shuttered when I try to visit you.
~ B
Everything tastes great on the grill! Summer\’s here! And now, my own supper is just about ready.
It is really looks so yummy… hope i know how to cook like this.http://joy-godsgrace.blogspot.comhttp://www.joy32-joy.com
Hedge: And it looks like grilling season is in full swing…..
"Joy": I\’m sure you can cook like this! ;-)