Best Rack Of Lamb With Lavender Yes Lavender From Your Garden Recipes

Lavender Herb Crusted Rack of Lamb image

Provided by Annacia

Categories Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

4 lamb racks, Frenched
1/2 cup breadcrumbs
2 tablespoons unsalted butter, melted
1/2 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon dried lavender flowers
2 tablespoons Dijon mustard
kosher salt, to taste
black pepper, to taste

Steps:

Preheat grill/oven to medium-high, approximately 400ºF.
In a large bowl, combine the bread crumbs, butter, rosemary, thyme and lavender. Mix the ingredients together until they are well combined. Tip: Your fingers work best for mixing.
Brush the meat portion of the lamb rack liberally with the Dijon mustard. Cover the lamb with the lavender/bread crumb mixture making sure to coat it well. Season with salt and pepper to taste.
Place lamb on lightly oiled grill or pan and place on grill or in oven.
Cook lamb until bread crumbs brown. Then flip lamb rack over to bottom side and allow it to cook until medium-rare. Note: internal temperature should be 125ºF.
Remove from grill/oven, let it rest for several minutes and serve while still hot.

Nutrition Facts : Calories 55.1, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 92.4, Carbohydrate 5.2, Fiber 0.5, Sugar 0.5, Protein 1.1

Roast Rack of Lamb with Lavender image

Provided by wp

Time 40m

Yield Makes about 25 chops

Number Of Ingredients 4

3 racks of lamb (about 6 lbs. total), at room temperature
7 tablespoons grapeseed or sunflower oil, divided
Kosher salt and freshly ground pepper
3 to 6 tbsp. dried culinary lavender buds

Steps:

Preheat oven to 425°. Pat lamb dry with paper towels, then rub with 2 tbsp. or so of oil. Season all over with salt and pepper, then coat meaty sides lavishly with lavender buds, pressing them in.
Heat 1/4 cup oil in a large frying pan (not nonstick) over medium-high heat. Sear lamb on all sides, one rack at a time and pressing into pan to help lavender stay on, about 2 minutes per side. Use more oil if you need to.
Put all racks into pan, meat side up, and roast until an instant-read thermometer inserted in thickest part registers 140° (for medium rare), 15 to 20 minutes.
Move racks to a cutting board, tent with foil, and let rest 5 to 10 minutes. Slice into chops. Arrange on a platter and finish with a generous sprinkle of salt and pepper.

Nutrition Facts : Calories 122, Cholesterol 40, Fat 7, Protein 14, SaturatedFat 1.9, Sodium 52

Rack of Lamb With Lavender (Yes, Lavender from Your Garden!) image

Provided by Verelucky

Categories Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Rack of Lamb image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
Preheat the oven to 450 degrees F.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.