Grilled lamb chops with lavender honey

Ingredients

Grilled lamb

  • Lamb chops
  • 1 sprig rosemary, finely chopped
  • 1 clove garlic, finely chopped

Lavender honey

  • 2 tbsp lavender buds (see notes)
  • 2 tbsp honey

Cannellini beans

  • 1/3 cup dried cannellini beans
  • 1 sprig rosemary
  • 1 clove garlic, crushed

Method

  1. Add the beans, rosemary and garlic to a pot and bring to boil.  Simmer for about 2 1/2 hours, until beans are soft.  Smash some of the beans with the back of a spoon to create a more creamy texture.  Remove rosemary and any large garlic pieces remaining
  2. Rub the rosemary and garlic into the lamb chops.  Salt generously
  3. Grill lamb over high heat to 130F
  4. Rub lavender buds between finger and thumb and add to honey.  Heat over low heat until fragrant
  5. Serve lamb with lavender honey, cannellini beans, and a side of greens.  The original recipe calls for garlic scapes 

Notes

  • Entirely based on a recipe by Strawberry Plum
  • We first had lamb with lavender honey in Dubrovnik, it was amazing
  • Heather has a bag of loose-leaf lavender tea.  We just used this for the lavender honey
  • We've only made this once.  We both thought it could use more lavender.  I was concerned whilst cooking that it might turn out too lavender-y, but I guess cause we served on the side it would be easy to control the flavour

Comments

Post a Comment

Popular posts from this blog

Tagliatelle with Chanterelles, Apples and Walnuts

Ingredients 140g tagliatelle or other egg noodle 100g guanciale 1 cup chanterelle mushrooms 1/2 green apple, 1cm cubes 1/4 cup walnuts, broken 1/4 cup white wine 2 tbsp butter Method Bring water to boil and add tagliatelle.  Cook until done Add guanciale to skillet and fry until golden.  Reserve and drain fat Clean mushrooms, cut the larger ones to the same size as the smallest, and add to skillet.  Cook for 3-5 minutes, then add butter.  When mushrooms have softened, add guanciale and walnuts, and reduce heat to lowest.  Cook for another two minutes then turn off heat and add apples Add cooked pasta toss.  Add pasta water as needed to create a slight sauce Serve immediately Notes Based on a recipe in Apron and Sneakers  and La Cucina Italiana .  At first I thought the recipe was just a random collection of ingredients but it turns out it's actually a thing in the Dolomites This is our favourite pasta recipe with bacon and mushrooms 
Read more

Raisin Bran Muffins

INGREDIENTS 1/2 cup wheat bran 1/2 cup boiling water 1/4 cup plain, non-fat Greek yogurt 1 large egg, cold 3/4 cup whole wheat flour 1/2 cup all-purpose flour + 1 tbsp 1 1/2 tsp sugar 1 1/2 tsp ground cinnamon 1 tsp baking powder 1/4 tsp salt 1/8 tsp baking soda 1/8 tsp grated nutmeg 85 g unsalted butter 65 g golden raisins METHOD Preheat oven to 350°F.  Bring water to boil In a small bowl, combine wheat bran and boiling water. Let stand 5 minutes, then stir in Greek yogurt and eggs Meanwhile, combine whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, nutmeg, and butter in the bowl.  Mix in raisins Add bran mixture and continue only until the batter is well combined. With a flexible spatula, scrape the bowl and fold the batter once or twice to make sure it's well mixed from the bottom up Divide the batter between 12 lightly greased muffin cups. Bake until internal temperature reaches 206°F, about 18 minutes. NOTES Measure out the butter th...
Read more

Grilled Chicken with Olives and Rosemary

Ingredients 2 chicken legs and thighs 1/3 cup mixed Italian olives 1 sprig rosemary 1/4 cup white wine 1/4 cup chicken stock Method Grill chicken legs until done (about 180F) Move chicken legs to skillet over medium-low heat Add rosemary, olives, wine and chicken stock.  Bring to boil and let simmer for a couple minutes Serve with roasted hakurei turnips and radishes Notes We like serving with the chicken stock on the side, although most pics on the web show the chicken served in a plate-bowl with the stock poured over top Went really well with a white Tuscan.  It was the LCBO listing that put us onto this main
Read more