Prep 20 mins
Cook 15 mins
This is the most wonderful rack of lamb I have ever eaten. I know the lavender sounds strange to add in but you will not believe the taste of it! My friend made up the recipe and it was my idea to add in the Lavender. It is a herb, just usually not used as one!
- 2 racks of lamb
- Dijon mustard (enough to coat racks)
- 1 cup seasoned bread crumbs
- 1⁄2 teaspoon garlic salt
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon pepper
- 1 -2 teaspoon of dried and crushed lavender leaves, you can use the flowers also
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup red wine
- 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.
I used fresh lamb chops instead of rack of lamb. To give this recipe more of a French flair, I used herbes de Provence (recipe #18553) for the Italian seasoning and used homemade breadcrumbs.. I couldn't force myself to use garlic salt with expensive lamb, so used fresh garlic cloves instead. The lavender was subtle yet delicious, although I used fresh buds as that's all I had on hand. The Dijon gave the lamb a nice "zing". We really enjoyed the wine sauce.