Roast Rack Of Lamb With Lavender
- 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
- Preheat oven to 425u0b0. 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 140u0b0 (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.
lamb, grapeseed, kosher salt, culinary lavender buds
Taken from www.myrecipes.com/recipe/roast-rack-of-lamb-with-lavender (may not work)