Rack Of Lamb With Lavender Yes Lavender From Your Garden Recipes

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Steps:

• Saute garlic in butter& oil until browned, discard garlic.
• Score any fat on lamb and sear in same pan, approx 3 to 5 minutes each side.
• Remove to plate& let cool.
• While lamb is cooling mix together all dry ingredients but save about 1/2 tsp of the Lavender.
• When lamb is cooled, coat with dijon mustard.
• Then coat with breadcrumb mixture.
• Bake in preheated over at 450 degrees for approx 15 minutes for med rare.
• While lamb is in oven, deglaze pan with red wine.
• Add remaining Lavender to wine sauce.
• Use wine sauce as a side sauce for lamb.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Steps:

• Preheat grill/oven to medium-high, approximately 400ºF.
• In a large bowl, combine the bread crumbs, butter, rosemary, thyme and lavender. Mix the ingredients together until they are well combined. Tip: Your fingers work best for mixing.
• Brush the meat portion of the lamb rack liberally with the Dijon mustard. Cover the lamb with the lavender/bread crumb mixture making sure to coat it well. Season with salt and pepper to taste.
• Place lamb on lightly oiled grill or pan and place on grill or in oven.
• Cook lamb until bread crumbs brown. Then flip lamb rack over to bottom side and allow it to cook until medium-rare. Note: internal temperature should be 125ºF.
• Remove from grill/oven, let it rest for several minutes and serve while still hot.