Canon 5D Mark II, Canon 70-200mm f/4L IS 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. :)


Subscribe to my Newsletter!

Join my mailing list, the Nicolesy Newsletter, and receive a FREE eBook: Light Stories II! You will also receive updates from me (about 2-4 per month) on articles, new product releases, and sales events related to the products in my online store.

You will receive your free eBook after confirming your subscription.

Thank you! Please check your inbox to confirm your subscription.