Lavender Lamb Chops

For those of you that know me, you know I eat very little meat, but when I do I am really naughty. I love gamey, outdoor musty meat. Rack of Lamb has become my go-to meat, any way that I can get it. Oven, Roast, Grill and anything in-between. I love Lavender and I love Lamb and I love pairing them together. I drink the wine of the area I am cooking in, so because I cooked this in Woodinville, I paired it with one of my favorite blends. As I am writing this recipe to you, I am sipping this wine and meditating the diverse flavors and blends of each varietal of grapes. Baer Winery, Ursa 2006. If you can still find it, buy it. You can drink now or lay down for a short while.

Lavender Lamb Chops or Rack

Lamb and lavender herb create one of those transcendent combinations. Nothing more is needed, except maybe a splash of lemon right at the end to wake it up. Serve with Roasted Sweet Potatoes, and a great green salad with green beans.

1 Rack of Lamb, about 1 ½ pounds
Liberal dusting of Lavender Salt (easy to make)
Liberal dusting of fresh ground Black Pepper
1 Tablespoon unsalted butter
1 Tablespoon Extra Virgin Olive Oil
1 Lemon, preferably Meyer, zested and quartered

Lavender Salt

¼ cup sel gris or other coarse sea salt and 1 Teaspoon Lavender Dried Buds.
Preheat the oven to 400F. Rinse and dry the lamb and sprinkle both sides with the salt and pepper. Melt olive oil and butter in an ovenproof sauté/fry pan over high heat until very hot but not smoky. Sear the lamb on both sides about 1 minute each. Roast for about 20 minutes, depending on size. Do not OVER cook the lamb. It is to be rare to medium at the most. Let it rest for 10 minutes on a cutting board. Slice into individual chops, divide them among the plates and squeeze some lemon over them, adding a touch more lavender salt and pepper. Top with lemon zest, and finish with your very VERY best olive oil.