Today was the first day of this year’s Salt Lake City Farmer’s Market (yay!!!). I celebrated by getting up early, making it out to the market by 8am and getting some tasty, local-grown food. My goal was to create a nice meal for myself as well as photograph it, which I think might end up being a regular weekend thing.
On the menu tonight was lavender crusted rack of lamb. I’ve never cooked with lavender before, mostly because it’s difficult to find. I happened to find a vendor at the market that sold culinary lavender and bought a packet, and used it with some local grass-fed lamb I had just purchased. And, by the way, lavender cooking in a kitchen is one of the most divine smells ever. I’m gonna start finding more recipes to work lavender in to.
Here’s my “recipe” for the lamp … I kinda just whipped it up, so I don’t have precise measurements:
Lavender Crusted Rack of Lamb
- Rack of lamb (mine was about 1.3 lbs)
- 1 tbsp lavender (plus some for garnish)
- Olive Oil
- Chopped green garlic (they look like green onions, I used about a hand-full)
- Salt and Pepper
- 1 cup red wine (I used shiraz)
Preheat oven to 400° F. Prepare lamb, and in a small bowl add some olive oil, lavender and salt and pepper. Mix, and rub over lamb. Heat oil over medium-low heat. Add garlic, then lamb, and brown the sides quickly. Then, place in oven. I cooked mine for about 15-20 mins, and ended up with a medium to medium-rare cooked meat. When it’s done cooking, set lamb on a cutting board to rest for five or so minutes. Then, with the remaining bits still in the pan, add the wine and deglaze until it’s to a thicker sauce-like consistency. Cut lamb, drizzle sauce over, garnish with lavender and enjoy.