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Rack of Lamb with Lavender, Thyme, and Rosemary Rub, and Blueberry Lavender Jus

Serves 4


    Just as lavender grows alongside thyme and rosemary, it is often included with these herbs in the French dried herb mix called herbes de Provence, a classic seasoning for lamb. This recipe gets a double dose of lavender by using it first in a similarly inspired fresh herb rub to season lamb prior to cooking and then with the addition of a blueberry jus amped up with fragrant lavender. Dried lavender works best in this recipe; find it in your local specialty grocery and make sure to look for products marked “culinary grade.”


    Lighten your mood with lavender

    Many of us have experienced the relaxing feeling of inhaling the sweet scent of lavender. Lavender has been used for centuries in soaps and lotions and is used in aromatherapy because of its relaxing benefits. Studies also suggest that, taken orally, it may be beneficial for anxiety.


    Rack of Lamb with Lavender, Thyme, and Rosemary Rub, and Blueberry Lavender Jus


      • 1 lb (450 g) rack of lamb
      • 1 Tbsp (15 mL) fresh chopped rosemary
      • 1 Tbsp (15 mL) fresh thyme leaves
      • 1 Tbsp (15 mL) dried culinary-grade lavender
      • 1/2 tsp (2 mL) salt
      • 1 tsp (5 mL) pepper
      • 1 tsp (5 mL) lemon zest
      • 3 Tbsp (45 mL) extra-virgin olive oil
      Blueberry lavender jus
      • 1 cup (250 mL) blueberries
      • 1 Tbsp (15 mL) honey
      • 1/4 cup (60 mL) water
      • 2 tsp (10 mL) lavender
      • 1/2 cup (125 mL) red wine


      Per serving:

      • calories348
      • protein24 g
      • total fat21 g
        • sat. fat5 g
      • total carbohydrates11 g
        • sugars8 g
        • fibre1 g
      • sodium375 mg



      Trim excess fat and cut between bones of lamb to expose ribs. In small bowl, combine rosemary, thyme, lavender, salt, pepper, lemon zest, and olive oil to make a paste. Smear this over the entire rack, massaging meat well. Marinate, refrigerated, in covered dish for 4 to 6 hours. When ready to cook, allow meat to come to room temperature. Preheat oven to 400 F (200 C).


      Select cast iron or other ovenproof pan large enough to accommodate the rack and heat it on stovetop on high heat. Sear rack on all sides (including ends) for 1 to 2 minutes each side. Transfer pan and lamb to preheated oven and roast for 12 minutes for medium rare. Remove from oven and allow to rest, covered, for 10 minutes while you prepare the sauce.


      In small saucepan, combine blueberries, honey, water, and lavender; simmer for 5 minutes. Add red wine and simmer for 2 to 3 minutes more. Add mixture to food processor and blitz. Strain solids through sieve and discard. Return sauce to saucepan and simmer to reduce slightly. Keep warm.


      To serve, add a few tablespoons of sauce to each of 4 plates, carve meat between ribs, and place 2 ribs over sauce on each plate.



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      Saffron Pasta with Lobster

      Saffron Pasta with Lobster

      Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.