Here is another one of Eat Local 101 chef, Eric Gower’s favorite holiday recipes. Lamb and lavender is one of those sublime combinations; nothing more is needed, except maybe a small splash of lemon to wake it up, right at the end. Serve with potatoes or rice, along with a vegetable side dish.
4 one-inch-thick lamb chops, bone-in, about 1½ pounds
liberal dusting of lavender salt (see page xxx)
liberal dusting of freshly ground black peppercorns
1 tablespoon fruity extra virgin olive oil
1 tablespoon butter
1 Meyer lemon, zested then quartered
Preheat oven to 500 degrees. Rinse and dry the lamb chops, and cover the chops on both sides with the lavender salt and pepper. Melt the butter and olive oil in an oven-proof skillet over high heat, until very hot. Swirl around, add the chops. Sear one side for about five minutes, until well browned. Flip it, and transfer to oven. Roast for about five minutes for medium rare. Don’t overcook them – they’re best when still pink in the middle. Let them rest for five minutes on a cutting board. Slice the meat off the bone, then squeeze a quarter of the lemon over the slices, adding a touch more lavender salt, and pepper, if needed. Serve on warm plates. Serves 4.