Lavender is not a widely used culinary herb. However, it
is quite popular in southern European cooking. It has a clean, floral scent balanced
by the sweetness of balsamic. The combination pairs well with grilled lamb.
marinade
1 tablespoon lavender
1 shallot, minced
2 tablespoons balsamic vinegar
4 tablespoons blood orange olive oil
(substitute plain olive oil if preferred)
1 tablespoon lemon juice
salt and freshly ground black pepper
4 racks of lamb, 3-4 cutlets each
(substitute lamb chops if preferred)
Mix marinade ingredients in a large bowl. Season with salt and pepper to taste. Place racks of lamb in bowl and toss to coat evenly. Cover and refrigerate marinade for several hours or overnight.
Preheat grill to medium-high heat.* Cover exposed bone tips with aluminum foil. Cook the lamb for 7-10 minutes on each side, basting with remaining marinade. Lamb should be seared on the outside, but slightly pink in the middle.
Serves 4
wine suggestion
Cool climate, medium-weight red such as Cabernet Sauvignon. Warm climate, medium-weight red such as Côtes du Rhône from the Rhône Valley, France. Low tannin, young red such as California Zinfandel.
* If you want to add more flavor to your grilled lamb, try adding a generous pinch of lavender and/or woody grapevines to your smoker box. See our grilling with wood chips tip for more details.
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