Lavender Rack of Lamb
by Debbie
adapted from Lavender Racks of Lamb by Merrilyn on The Spice House website
3 Tablespoons The Spice House Lavender Flower Buds
1 Tablespoon Whole cardamom
1 teaspoon The Spice House Sel Marin de Guerande French Grey Sea Salt
2 racks of lamb, Frenched
1 Tablespoon coconut oil
Preheat oven to 400°F.
Place Lavender Flower Buds, whole cardamom and French Grey Sea Salt into a spice grinder. Grind until it becomes a powder. (Don’t the thrown off by the color—I promise it tastes FANTASTIC)!
Set the spice mixture aside.
Slice the racks of lamb into individual pieces.
Coat each piece with the dry spices.
Using a large dutch oven, heat the coconut oil and brown the lamb on both sides. About a minute on each side.
Drain any excess oil, leaving just a little in the pan so the lamb doesn’t stick.
Place in oven and finish cooking, uncovered, for 10 minutes.
***I served the lamb with a mixture of grilled zucchini, yellow squash, butternut squash and freshly sliced fennel bulb. Grill with a little bit of olive oil, garlic salt and top off with a sprinkling of The Spice House Smoked Hot Spanish Paprika. Compliments the lamb beautifully!!!
Drain any excess oil, leaving just a little in the pan so the lamb doesn’t stick.
Place in oven and finish cooking, uncovered, for 10 minutes.
***I served the lamb with a mixture of grilled zucchini, yellow squash, butternut squash and freshly sliced fennel bulb. Grill with a little bit of olive oil, garlic salt and top off with a sprinkling of The Spice House Smoked Hot Spanish Paprika. Compliments the lamb beautifully!!!
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