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

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