Dylan + Jeni

YieldsMakes about 25 chops

How to Make It

Step 1
1

Preheat oven to 425°. Pat lamb dry with paper towels, then rub with 2 tbsp. or so of oil. Season all over with salt and pepper, then coat meaty sides lavishly with lavender buds, pressing them in.

Step 2
2

Heat 1/4 cup oil in a large frying pan (not nonstick) over medium-high heat. Sear lamb on all sides, one rack at a time and pressing into pan to help lavender stay on, about 2 minutes per side. Use more oil if you need to.

Step 3
3

Put all racks into pan, meat side up, and roast until an instant-read thermometer inserted in thickest part registers 140° (for medium rare), 15 to 20 minutes.

Step 4
4

Move racks to a cutting board, tent with foil, and let rest 5 to 10 minutes. Slice into chops. Arrange on a platter and finish with a generous sprinkle of salt and pepper.

Ingredients

 3 racks of lamb (about 6 lbs. total), at room temperature
 7 tablespoons grapeseed or sunflower oil, divided
  Kosher salt and freshly ground pepper
 3 to 6 tbsp. dried culinary lavender buds

Directions

Step 1
1

Preheat oven to 425°. Pat lamb dry with paper towels, then rub with 2 tbsp. or so of oil. Season all over with salt and pepper, then coat meaty sides lavishly with lavender buds, pressing them in.

Step 2
2

Heat 1/4 cup oil in a large frying pan (not nonstick) over medium-high heat. Sear lamb on all sides, one rack at a time and pressing into pan to help lavender stay on, about 2 minutes per side. Use more oil if you need to.

Step 3
3

Put all racks into pan, meat side up, and roast until an instant-read thermometer inserted in thickest part registers 140° (for medium rare), 15 to 20 minutes.

Step 4
4

Move racks to a cutting board, tent with foil, and let rest 5 to 10 minutes. Slice into chops. Arrange on a platter and finish with a generous sprinkle of salt and pepper.

Roast Rack of Lamb with Lavender