Lavender Crusted Rack of Lamb

||, Recipes|Lavender Crusted Rack of Lamb

Lavender Crusted Rack of Lamb

By |2018-07-14T10:17:54+00:00June 11th, 2011|Categories: Photography, Recipes|Tags: |13 Comments

Canon 5D Mark II, Canon 70–200mm lens, 1/15 sec at f/8, ISO 100

Today was the first day of this year’s Salt Lake City Farmer’s Market (yay!!!). I celebrated by getting up early, making it out to the market by 8am and getting some tasty, local-grown food. My goal was to create a nice meal for myself as well as photograph it, which I think might end up being a regular weekend thing.

On the menu tonight was lavender crusted rack of lamb. I’ve never cooked with lavender before, mostly because it’s difficult to find. I happened to find a vendor at the market that sold culinary lavender and bought a packet, and used it with some local grass-fed lamb I had just purchased. And, by the way, lavender cooking in a kitchen is one of the most divine smells ever. I’m gonna start finding more recipes to work lavender in to.

Here’s my “recipe” for the lamp … I kinda just whipped it up, so I don’t have precise measurements:

Lavender Crusted Rack of Lamb

  • Rack of lamb (mine was about 1.3 lbs)
  • 1 tbsp lavender (plus some for garnish)
  • Olive Oil
  • Chopped green garlic (they look like green onions, I used about a hand-full)
  • Salt and Pepper
  • 1 cup red wine (I used shiraz)

Preheat oven to 400° F. Prepare lamb, and in a small bowl add some olive oil, lavender and salt and pepper. Mix, and rub over lamb. Heat oil over medium-low heat. Add garlic, then lamb, and brown the sides quickly. Then, place in oven. I cooked mine for about 15-20 mins, and ended up with a medium to medium-rare cooked meat. When it’s done cooking, set lamb on a cutting board to rest for five or so minutes. Then, with the remaining bits still in the pan, add the wine and deglaze until it’s to a thicker sauce-like consistency. Cut lamb, drizzle sauce over, garnish with lavender and enjoy.

About the Author:

Nicole S. Young is a professional photographer and published author whose love of photography and teaching has grown into an online business where she creates training materials and resources for other photographers. Nicole is best known for her books on food photography, but is widely versed in a variety of photographic genres, including landscape, travel, lifestyle, and even underwater photography. You can learn more about Nicole's work on her website,


  1. Rick Blaine June 11, 2011 at 6:05 pm - Reply

    The garlic greens are refered to as garlic scapes

    • Nicole June 11, 2011 at 7:44 pm - Reply

      Thanks! I didn’t know that :)

  2. Natasha McEachron June 11, 2011 at 6:06 pm - Reply

    Hello Nicole! I’ve enjoyed reading your blog but this is my first comment.

    Great job on the photo; the composition is simple and looks natural but very interesting. I especially like the vibrant green and orange of the veggies. Was this shot with natural/available light or studio lights?

  3. AngryGardner June 11, 2011 at 7:56 pm - Reply

    FYI Utah has one of the largest lavender farms in the world. It is about 1 1/2 hours south of SLC in Mona (just north of Nephi on I-15). Sometime in July they have a harvest festival where you can go and pick your own. It is quite a sight to see the fields of “ripe” lavender.

    Young Living Farms

  4. Emily June 11, 2011 at 10:00 pm - Reply

    I have never cooked with lavender but it sounds fabulous! And I can’t wait to make it to the downtown Farmers Market. So much fun!

  5. Tom June 12, 2011 at 6:03 am - Reply

    It looks delicious Nicole!

  6. Dean Massalsky June 12, 2011 at 11:37 am - Reply

    So- another amazing food shot- you realize you will have ANOTHER career as a chef if you keep this up?

  7. Lacey @ June 13, 2011 at 12:47 pm - Reply

    This looks amazing! We’d love for you to share this over at!

  8. Jen H June 13, 2011 at 2:06 pm - Reply

    This sounds lovely. I’ve tried cooking with lavender a few times and find if you’re not careful your food tastes like perfume, but it sounds like you have the perfect amount here.

  9. nicole branan June 14, 2011 at 5:56 am - Reply

    That sounds and looks delicious. Very nice styling! I’ve never cooked with green garlic; does it taste different than white garlic?

    • Nicole June 14, 2011 at 8:55 am - Reply

      Thanks Nicole! The texture of the garlic is different, it has more of the consistency that green onions have. But it smells similar. I don’t think it’s as potent, too.

  10. Gem May 2, 2012 at 6:09 am - Reply

    Awesome recipe. Absolutely love it :)
    Here’s another recipe you might like.
    Thanks for sharing.

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