Ease of preparation rating: Easy
Yield: 4-6 servings
INGREDIENTS:
4 lamb racks, 5 bones each
1/4 cup (60 ml) honey
Salt and ground black pepper
1 ½ cups (360 ml) shelled pistachios
Zest of 2 lemons
1 tablespoon (15 ml) lavender buds (fresh or dried)
METHOD:
Drizzle meaty top-side of lamb racks with honey and sprinkle with salt and ground black pepper.
Blend pistachios, lemon zest, and lavender buds to create crust.
Roll honeyed top-side of racks evenly in crust, pressing down lightly.
Wrap in plastic wrap and refrigerate for 6 hours or overnight.
Preheat one side of the barbeque to 375 F (190 C) and brush grill with oil.
Place the lamb, crusted side up, over the unheated side of the grill and cook with the lid down for 15 minutes (for medium-rare).
Remove lamb from grill and loosely cover with foil. Let rest for 10 minutes.
Carve lamb racks into single chops.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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