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
- Place the racks of lamb in a large mixing bowl or wide dish and sprinkle the chopped shallot over them.
- Sprinkle the chopped fresh lavender over the lamb in the bowl.
- 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.
- Sprinkle a few lavender sprigs on the broiler or on the coals of a medium-hot grill to slightly char.
- 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.
- Plate and sprinkle with charred lavender before serving.