Rack of Lamb With Lavender (Yes, Lavender from Your Garden!) Recipe #71131
This is the most wonderful rack of lamb I have ever eaten. I know the lavender sounds strange to add in but you will not believe the taste of it! My friend made up the recipe and it was my idea to add in the Lavender. It is a herb, just usually not used as one!
by Verelucky
35 min | 20 min prep
SERVES 2
- 2 racks of lamb
- Dijon mustard (enough to coat racks)
- 1 cup seasoned bread crumbs
- 1/2 teaspoon garlic salt
- 1 teaspoon italian seasoning
- 1/2 teaspoon pepper
- 1-2 teaspoon of dried and crushed lavender leaves, you can use the flowers also
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup red wine
- Saute garlic in butter& oil until browned, discard garlic.
- Score any fat on lamb and sear in same pan, approx 3 to 5 minutes each side.
- Remove to plate& let cool.
- While lamb is cooling mix together all dry ingredients but save about 1/2 tsp of the Lavender.
- When lamb is cooled, coat with dijon mustard.
- Then coat with breadcrumb mixture.
- Bake in preheated over at 450 degrees for approx 15 minutes for med rare.
- While lamb is in oven, deglaze pan with red wine.
- Add remaining Lavender to wine sauce.
- Use wine sauce as a side sauce for lamb.
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5 stars