Lavender Lamb Kebobs (Or Chops)

• 1/2 cup Dried organic lavender buds
• 4 large cloves of garlic
• 3/4 cup Olive oil, nice olive oil like your 2nd best
• 1 teaspoon red pepper flakes or aleppo pepper
• 1 tablespoon Fresh Rosemary
• 1 tablespoon Fresh Thyme
• 1 tablespoon Honey
• 1 tablespoon Citrus zest, I like grapefruit but lemon, orange or lime works too
• 1 tablespoon Kosher Salt
• 1 tablespoon Cracked Black pepper
• 4 pounds Lamb Pieces/Cubes or 3-4 lamb chops per person, depending on the size
• 4 BIG Sturdy Rosemary Branches stripped except for the top few fronds (optional) or 1 big rosemary sprig intact

1. Combine everything but the lamb and additional rosemary branches in the blender or food processor and puree till it becomes a paste
2. Smear it all over the lamb, put in a baggie and let marinate at least 1 day up to 3, smoosh the bag around, turn it upside down each time you go in the fridge (or every few times if you are especially snacky)
3. For stunning kabobs: Poke a hole through each piece of lamb with a skewer, them thread the lamb on to a sturdy rosemary branch, If you try to just poke the rosemary through the lamb they could break, which can be disappointing.
4. Grill over medium/high heat to your desired temp, I prefer medium rare. If making Chops you can lay a rosemary branch over them as the grill to get the same smoky greenness. I cook it until the internal temp reaches 130-135.
5. If you are not ready to cook outside yet, preheat grill pan or cast iron pan , add drop of olive oil & whole rosemary sprig, sear lamb on each side till brown and them finish in the oven/
6. Serve with tiny steamed new potatoes sprinkled with chives and baby peas with mint, tarragon and cream.

garlic, olive oil, red pepper, rosemary, thyme, honey, lemon, kosher salt, pepper, person, rosemary

Taken from food52.com/recipes/3792-lavender-lamb-kebobs-or-chops (may not work)