Copied from: from Redwood Shores.
Ingredients
- 3 tablespoons dried lavender petals
- 1 tablespoon ground cardamom
- 1/4 teaspoon salt, coarse is preferable
- 2 racks of lamb, frenched
- 1 tablespoon canola oil
Serves / Yields
2 racks/4-6 people
Preparation Instructions
Preheat oven to 400 degrees. Although the butcher may have removed the fat and sinew from the rib bones for appearance, there is usually a long row of fat on top of the meaty ribs. Remove this, as it tightens in cooking.
Grind the dry ingredients in a mortar & pestle. The salt will help release the flavor and break up the petals. Rub this mix all over the lamb. Using a fry or saute pan that can go in the oven, brown the lamb racks on all three sides. Make sure it is golden brown before turning. Pour off any fat/oil and put the whole pan into the oven for 7 minutes for medium-rare, or up to 12 minutes for medium-well. Serve with a fragrant rice or starch.
Grind the dry ingredients in a mortar & pestle. The salt will help release the flavor and break up the petals. Rub this mix all over the lamb. Using a fry or saute pan that can go in the oven, brown the lamb racks on all three sides. Make sure it is golden brown before turning. Pour off any fat/oil and put the whole pan into the oven for 7 minutes for medium-rare, or up to 12 minutes for medium-well. Serve with a fragrant rice or starch.
Helpful Hints
It's worth buying a pan that can go in the oven. Otherwise, you will have more dishes to do if you need to swap the lamb to a preheated roasting pan.
Do not used perfumed lavender. Make sure it is unscented and okay to cook with.
Special Equipment
mortar and pestle
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