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Roast Rack of Lamb with Lavender





Yields
Makes about 25 chops



Total Time
40 mins

su-Roast Rack of Lamb with Lavender




Dylan + Jeni

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 122
% Daily Value *
Total Fat 7g11%

Saturated Fat 1.9g10%
Cholesterol 40mg14%
Sodium 52mg3%
Total Carbohydrate 0g

Dietary Fiber 0g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.