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Main Course Recipes

Lavender Lamb Chops

Ingredients:

2  lbs        lamb chops, frenched
5  TBSP     INFUSED Herbs de Provence Olive Oil (divided)
1  cup       INFUSED Lavender Dark Balsamic Vinegar
3 TBSP      Lavender Infused Honey (or raw local honey)
To Taste    Kosher Salt
To Taste    Freshly ground Black Pepper
1/4 cup     Parsley, finely chopped

Instructions:

Generously season lamb chops with Kosher Salt and Black Pepper.   This should be done 20 minutes ahead to allow the salt to draw out the juices.
Heat 3 TBSP INFUSED Herbs de Provence Olive Oil in a cast iron skillet over high heat.   Sear lamb chops on both sides for about 2 minutes per side.   Turn heat down to medium low, drizzle the lamb chops with remaining INFUSED Herbs de Provence Olive Oil and cook for about 2 minutes longer, 

 

Remove the lamb chops from pan, cover and set aside. Note: they will cook more when added back to the pan.


Whisk INFUSED Lavender Dark Balsamic and Lavender Infused Honey in pan.  Cook for 1 minute until mixture begins to thicken.  Add the lamb chops back into the pan and cook to desired doneness (120F - rare, 130F - medium, 145F - well done)

Remove and garnish with parsley.

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