Kitchen Table: Lavender Grilled Lamb
Try this delicious lavender herb marinade.
By The Herb Companion staff
February/March 1995
Serves 6 to 8
RELATED CONTENT
Growing lavender can be challenging at times, but with Geraldine’s tips, you’ll have more lavender...
For a refreshing summer salad, add lavender to a chicken marinade and combine it with kiwi in a vin...
I was very surprised this year to see how my lavender farm reacted to the weather....
To use as a delicate sauce for summer vegetables, thin with 1 to 2 additional tablespoons lemon jui...
Banish the boredom of tuna sandwiches with this quick microwave version that’s delicious on rye bre...
A lavender-inspired herb marinade flavors this special-occasion dish.
- 2 tablespoons dried lavender
- 1/4 cup crushed garlic cloves
- 3 tablespoons fresh rosemary, minced, or 1 1/2 tablespoons dried, crumbled
- 1 tablespoon fresh marjoram or thyme, minced, or 1 1/2 teaspoons dried, crumbled
- 1 boneless leg of lamb, ready to grill
- Salt and pepper to taste
- Olive oil
1. Rub the lavender, crushed garlic, rosemary, and marjoram or thyme into the lamb. Refrigerate, covered, for 24 to 48 hours.
2. Wipe the marinade from the lamb and season it well with salt and pepper. Brush it with olive oil and place on a heated grill. Grill to an internal temperature of 145°–150°F for medium rare. Remove the lamb from the heat and allow it to sit, covered, for 5 minutes. Slice and serve on a warmed platter.
Click here for the original article, Kitchen Table.
Recipe courtesy Hannelore Fehlberg, Westford, Massachusetts.