by Aliwaks
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A&M's Testing Notes:
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Expand1/2 cup Dried organic lavender buds Ask a question about this ingredient
4 large cloves of garlic Ask a question about this ingredient
3/4 cups Olive oil, nice olive oil like your 2nd best Ask a question about this ingredient
1 teaspoon red pepper flakes or aleppo pepper Ask a question about this ingredient
1 tablespoon Fresh Rosemary Ask a question about this ingredient
1 tablespoon Fresh Thyme Ask a question about this ingredient
1 tablespoon Honey Ask a question about this ingredient
1 tablespoon Citrus zest, I like grapefruit but lemon, orange or lime works too Ask a question about this ingredient
1 tablespoon Kosher Salt Ask a question about this ingredient
1 tablespoon Cracked Black pepper Ask a question about this ingredient
4 pounds Lamb Pieces/Cubes or 3-4 lamb chops per person, depending on the size Ask a question about this ingredient
4 BIG Sturdy Rosemary Branches stripped except for the top few fronds (optional) or 1 big rosemary sprig intact Ask a question about this ingredient
Combine everything but the lamb and additional rosemary branches in the blender or food processor and puree till it becomes a paste
Ask a question about this stepSmear it all over the lamb, put in a baggie and let marinate at least 1 day up to 3, smoosh the bag around, turn it upside down each time you go in the fridge (or every few times if you are especially snacky)
Ask a question about this stepFor stunning kabobs: Poke a hole through each piece of lamb with a skewer, them thread the lamb on to a sturdy rosemary branch, If you try to just poke the rosemary through the lamb they could break, which can be disappointing.
Ask a question about this stepGrill over medium/high heat to your desired temp, I prefer medium rare. If making Chops you can lay a rosemary branch over them as the grill to get the same smoky greenness. I cook it until the internal temp reaches 130-135.
Ask a question about this stepIf you are not ready to cook outside yet, preheat grill pan or cast iron pan , add drop of olive oil & whole rosemary sprig, sear lamb on each side till brown and them finish in the oven/
Ask a question about this stepServe with tiny steamed new potatoes sprinkled with chives and baby peas with mint, tarragon and cream.
Ask a question about this stepWhy did I never think about lavender with meat, only for baking? I've got a gardenful, about 4 kinds, just to have something flowering in the hot part of the front garden. Thanks and what a lovely photo!
Lavender is really nice with chicken too, my aunt makes lavender olive oil from her crop and does a gorgeous roast chicken with it, also really nice with fish, something sturdy like halibut. Lavender is a component of herbes du provence, so I think it goes well with almost anything you would use that mixture with.
You beat me to it! I made a lavender rub with some of the same ingredients you did and grilled some lamb chops with it. I thought a little lavender would go a long way, but was wrong, so hadn't posted it until I got it right. The portions you have here feel right on to me. And love the addition of the honey!
YUM! I have a BIG rosemary bush and also a lavendar plant - how do you feel about fresh lavendar??? (I also have warm temps and sunshine thanks Mother Nature!!!)
Ya know I've never been able to grow enough lavender to use fresh, I rely on generous donations from my mom & my aunt sandy who are far superior gardeners than I, they send me great bagfuls every summer. You should try it, not sure if the essential oils concentrate when they are dry or not, let me know (it will be so pretty garnished with fresh lavender buds!!!)
I love lavender! This sounds so great. 1/2 cup is a LOT though! Are you sure about that quantity? I'm nervous...
Mrs Larkin, I grab a handful out of the big bag I have and it feels like half a cup, I'm going to make this before the deadline and will adjust if necessary.
Mrs. L, just made the marinade and measured out a 1/2 cup rather than a "fistful", tastes right...so far
Yes way too much marinade for 1.5# of meat, I adjusted the amount of meat to 4#
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
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I love lavender with grilled meats...so aromatic. Unfortunatly my lavender (Napa Valley, CA) does't really get growing until Summer. Right now it is starting to try a few buds but it has been a cold winter!