Ingredients
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1 rack of Lamb
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Liberal dusting of Lavender Salt
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Liberal dusting of freshly ground Black Pepper
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1 tablespoon Unsalted Butter
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1 tablespoon extra virgin Olive Oil
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1 Lemon
Directions
Lamb and lavender create one of those transcendent combinations. Nothing more is needed, except maybe a splash of lemon right at the end to wake it up. Serve with potatoes or rice, along with a vegetable side dish and a glass or two of California Syrah.
Steps
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1
Done
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Preheat the oven to 500°F. Rinse and dry the lamb and sprinkle both sides with the salt and pepper. Melt the butter with the olive oil in an ovenproof skillet over high heat until very hot but not smoking. Swirl around, add the lamb, fat side down, and cook for about 5 minutes, until well browned. Flip it and transfer to the oven. |
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2
Done
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Roast for about 5 minutes for medium-rare. Don’t overcook the lamb it’s best when still pink in the middle. |
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3
Done
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Let it rest for 5 or 10 minutes on a cutting board. Slice into individual chops, divide them among the plates, and squeeze some lemon over them, adding a touch more lavender salt and pepper if needed. Top with the zest. |
