Ingredients
The following ingredients have 6 Servings
- 1/2 cup Dried organic lavender buds
- 4 large cloves of garlic
- 3/4 cup Olive oil, nice olive oil like your 2nd best
- 1 teaspoon red pepper flakes or aleppo pepper
- 1 tablespoon Fresh Rosemary
- 1 tablespoon Fresh Thyme
- 1 tablespoon Honey
- 1 tablespoon Citrus zest, I like grapefruit but lemon, orange or lime works too
- 1 tablespoon Kosher Salt
- 1 tablespoon Cracked Black pepper
- 4 pounds Lamb Pieces/Cubes or 3-4 lamb chops per person, depending on the size
- 4 BIG Sturdy Rosemary Branches stripped except for the top few fronds (optional) or 1 big rosemary sprig intact
Instruction
- Combine everything but the lamb and additional rosemary branches in the blender or food processor and puree till it becomes a paste
- Smear 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)
- For 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.
- Grill 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.
- If 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/
- Serve with tiny steamed new potatoes sprinkled with chives and baby peas with mint, tarragon and cream.
