Lamb Chops With Hazelnut-Lavender Crust

• 4 lamb chops (the best you can afford-free range preferably)
• 13 cup hazelnuts (original recipe specified pistachios) or 13 cup pistachios, toasted (original recipe specified pistachios)
• salt, to taste
• cracked black pepper, to taste
• 14 cup honey (I used a local clover honey)
• 1 tablespoon dried culinary lavender (from our garden!)
• grapeseed oil

1. Preheat oven to 400 degrees.
2. In a food processor pulse the hazelnuts and lavender until the nuts are the texture of medium-coarse cornmeal (similar to the texture of semolina), but not finely ground.
3. Place the mixture on a piece of wax paper or in a shallow pan.
4. Season lamb chops with salt and pepper.
5. Heat a heavy gauge or cast iron pan to medium high.
6. Add enough grapeseed oil to coat pan well.
7. Add chops and sear well, about 3-5 per side, turning once.
8. Set aside.
9. In a small saucepan heat honey just to warm.
10. Dredge each chop in honey then in the lavender/hazelnut mixture.
11. Place on baking sheet and finish cooking in oven for 10 to 12 minutes.
12. Let chops rest 5 minutes before serving.

lamb chops, hazelnuts, salt, cracked black pepper, honey, culinary lavender, grapeseed oil

Taken from www.food.com/recipe/lamb-chops-with-hazelnut-lavender-crust-388857 (may not work)