Just as lavender grows alongside thyme and rosemary, it is often included with these herbs in the French dried herb mix called herbes de Provence, a classic seasoning for lamb. This recipe gets a double dose of lavender by using it first in a similarly inspired fresh herb rub to season lamb prior to cooking and then with the addition of a blueberry jus amped up with fragrant lavender. Dried lavender works best in this recipe; find it in your local specialty grocery and make sure to look for products marked “culinary grade.”
Lighten your mood with lavender
Many of us have experienced the relaxing feeling of inhaling the sweet scent of lavender. Lavender has been used for centuries in soaps and lotions and is used in aromatherapy because of its relaxing benefits. Studies also suggest that, taken orally, it may be beneficial for anxiety.
- 1 lb rack of lamb
- 1 Tbsp fresh chopped rosemary
- 1 Tbsp fresh thyme leaves
- 1 Tbsp dried culinary-grade lavender
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp lemon zest
- 3 Tbsp extra-virgin olive oil
- 1 cup blueberries
- 1 Tbsp honey
- 1/4 cup water
- 2 tsp lavender
- 1/2 cup red wine
- Trim excess fat and cut between bones of lamb to expose ribs. In small bowl, combine rosemary, thyme, lavender, salt, pepper, lemon zest, and olive oil to make a paste. Smear this over the entire rack, massaging meat well. Marinate, refrigerated, in covered dish for 4 to 6 hours. When ready to cook, allow meat to come to room temperature. Preheat oven to 400 F
- Select cast iron or other ovenproof pan large enough to accommodate the rack and heat it on stovetop on high heat. Sear rack on all sides (including ends) for 1 to 2 minutes each side. Transfer pan and lamb to preheated oven and roast for 12 minutes for medium rare. Remove from oven and allow to rest, covered, for 10 minutes while you prepare the sauce.
- In small saucepan, combine blueberries, honey, water, and lavender; simmer for 5 minutes. Add red wine and simmer for 2 to 3 minutes more. Add mixture to food processor and blitz. Strain solids through sieve and discard. Return sauce to saucepan and simmer to reduce slightly. Keep warm.
- To serve, add a few tablespoons of sauce to each of 4 plates, carve meat between ribs, and place 2 ribs over sauce on each plate.
Per serving: 348 calories; 24 g protein; 21 g total fat (5 g sat. fat); 11 g total carbohydrates (8 g sugars, 1 g fiber); 375 mg sodium
