Grilled Lavender Rack of Lamb

(from mmatsuoka’s recipe box)

Lavender is not a widely used culinary herb. However, it is quite popular in southern European cooking. It has a clean, floral scent balanced by the sweetness of balsamic. The combination pairs well with grilled lamb.
(paired with Shotfire Shiraz)

Source: Farmstead Cheese

Serves 4 people

Categories: Entre

Ingredients

  • Marinade
  • 1 tablespoon culinary lavender
  • 1 shallot, minced
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons citrus olive oil (substitute plain olive oil if preferred)
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper
  • 2 racks of lamb, 3-4 cutlets each
  • (substitute lamb chops if preferred)

Directions

  1. Mix marinade ingredients in a large bowl. Season with salt and pepper to taste. Place racks of lamb in bowl and toss to coat evenly. Cover and refrigerate marinade for several hours or overnight.

  2. Preheat grill to medium-high heat.

  3. Cover exposed bone tips with aluminum foil. Cook the lamb for 7-10 minutes on each side, basting with remaining marinade.

  4. Lamb should be seared on the outside, but slightly pink in the middle.

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