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 peopleCategories: 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
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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.
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Preheat grill to medium-high heat.
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Cover exposed bone tips with aluminum foil. Cook the lamb for 7-10 minutes on each side, basting with remaining marinade.
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Lamb should be seared on the outside, but slightly pink in the middle.