12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Lavender Lamb Chops


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


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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