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November 10th, 2012
Written by admin

Lamb with Lavender Balsamic Marinade1

Lavender is an unusual flavor to use with meat, but its heady, summery scent works well with grilled lamb.  If you prefer, rosemary can take its place.


4 racks of lamb, with 3-4 cutlets each

1 shallot, finely chopped

3 tablespoons chopped fresh lavender

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and freshly ground black pepper

Handful of lavender sprigs

Serves 4


  1. Place the racks of lamb in a large mixing bowl or wide dish and sprinkle the chopped shallot over them.
  1. Sprinkle the chopped fresh lavender over the lamb in the bowl.
  1. Beat together the vinegar, olive oil and lemon juice and pour over the lamb. Season well with salt and pepper then turn to coat evenly.
  2. Sprinkle a few lavender sprigs on the broiler or on the coals of a medium-hot grill to slightly char.
  3. Cook the lamb for 15-20 minutes, turning once and basting with any remaining marinade until golden brown on the outside and still slightly pink in the center.
  4. Plate and sprinkle with charred lavender before serving.