Rack of Lamb with Lavender Yes Lavender from Your Garden
Elevate your next dinner party with this show-stopping Rack of Lamb with Lavender—yes, lavender, freshly picked from your garden! This elegant recipe combines the earthy, floral notes of finely chopped lavender blossoms with aromatic rosemary, thyme, and garlic to create a fragrant herb crust that perfectly complements the tender, juicy lamb. A Dijon mustard base enhances the flavor while helping the herbs and golden breadcrumbs adhere beautifully. After a quick sear on the stovetop, the lamb is roasted to perfection in the oven, achieving a mouthwatering crust and melt-in-your-mouth texture. Garnish with extra lavender blossoms for a stunning presentation, and pair with roasted vegetables or a creamy potato gratin for a restaurant-quality meal. Ready in just 40 minutes, this dish is an effortless way to impress any guest! Perfect for special occasions, garden-inspired dinners, or when you're craving something truly extraordinary.
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Ingredients
- 2 racks (about 8 ribs each) rack of lamb
- 2 tablespoons (finely chopped, plus extra for garnish) fresh lavender flowers
- 1 tablespoon (finely chopped) fresh rosemary
- 1 tablespoon (finely chopped) fresh thyme
- 4 cloves (minced) garlic cloves
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon (freshly ground) black pepper
- 3 tablespoons breadcrumbs
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
Step 2
Trim any excess fat from the rack of lamb and pat them dry with paper towels. Season the racks generously on all sides with 1 teaspoon of sea salt and black pepper.
Step 3
In a small bowl, combine the finely chopped lavender, rosemary, thyme, and minced garlic.
Step 4
Rub the Dijon mustard evenly over the surface of both racks of lamb, then press the herb mixture onto the mustard to form an even coating. Sprinkle the breadcrumbs over the top and press gently to adhere.
Step 5
Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium-high heat. Sear the lamb racks for 2-3 minutes on each side until browned.
Step 6
Transfer the lamb to the prepared baking sheet, herb-crust side up. Roast in the preheated oven for 15-20 minutes for medium-rare (internal temperature of 130°F/54°C), or longer if preferred.
Step 7
Remove the lamb from the oven and loosely tent it with aluminum foil. Allow it to rest for at least 10 minutes to redistribute the juices.
Step 8
Slice the lamb racks into individual chops and arrange them on a serving platter. Garnish with additional fresh lavender flowers for a decorative and aromatic touch.
Step 9
Serve immediately with your choice of side dishes, such as roasted vegetables or a light potato gratin, to complement the flavors of the lavender crust.
Nutrition Facts
| Serving size | (1927.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5131.5 |
| Total Fat 414.1g | 0% |
| Saturated Fat 177.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1476mg | 0% |
| Sodium 7099.3mg | 0% |
| Total Carbohydrate 35.9g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 2.7g | |
| Protein 303.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 68.3mg | 0% |
| Iron 30.9mg | 0% |
| Potassium 4222.5mg | 0% |
Source of Calories