English lavender is apparently the best to use for cooking. The floral, pine like and slightly citrussy flowers combined with sweet honey and orange zest was a winner. A word of warning though, don’t go OTT on the lavender, it has similarities to rosemary and I suspect it will taste equally like perfume if you overuse it.
Lavender and Honey Lamb
1 rack of lamb, French trimmed
Zest of 1 orange
1 1/2 – 2 tablespoons dried lavender flowers (depending on the size of your rack!), stripped from the stalks
2 tablespoons honey
2 cloves garlic, crushed with some sea salt
Preheat the oven to 220C/425F/Gas7
Mix the garlic, lavender, orange zest and honey in a bowl.
Season the rack with pepper then heat a heavy based pan until very hot (until you can no longer hold your hand over it at a distance of 3″ or so for 3 seconds).
Put the lamb in the pan, fat side down and render down the fat for about 10 minutes then flip it over for 1 minute onto the bones side just to get some colour. Remove from the pan and set aside. Let the lamb come back to room temperature and then brush with the lavender mixture. Put in a roasting tray and cook in the oven for 20 minutes then let rest for 15 for medium-rare lamb.