Carré d’agneau á la lavande (Lavender infused lamb rack)

I saw this recipe in a wonderful cookbook called “400 sauces”. I am lucky to have lavender growing in my garden so I was curious to try this combination of flavours as it is so unusual to associate flowers and meat. Well, I must say this dish is a winner! The lavender is not too powerful but rather, its fragrance comes through delicately and marries perfectly welll with the lamb. I will surely make this dish again!

Source: 400 sauces from Catherine Atkinson, Christine France & Maggie Mayhew


4 racks of lamb with 3-4 cutlets each
3 tbsp chopped Lavender flowers

For the Balsamic marinade
1 shallot, peeled and halved
1 tbsp Balsamic vinegar
2 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper

Green beans and potatoes to serve with


  1. Place the racks of lamb in a large bowl or wide dish and sprinkle the lavender all over it and rub it into the meat.
  2. Make the marinade in the Thermomix: place all the ingredients in the TM bowl and chop 3 sec/speed 5.
  3. Pour the marinade over the lamb racks, making sure it is coated all over.
  4. Leave aside while preparing the vegetables: rinse and trim a bunch of green beans. Preheat the oven at 200C (fan ovens) or 220C (non fan)
  5. Peel the potatoes and parboil them for 6 minutes in a pan of boiling salted water.
  6. Drain them and shake the pan to soften the outside of the potatoes (this will give them crispiness when baked).
  7. Add a tablespoon of goose fat to the pan and let it melt. Try to coat the potatoes with the fat and transfer them into a baking dish. Turn the potatoes to make sure they are well coated and sprinkle with sea salt.
  8. Preheat a cast-iron griddle pan and brown the racks (leave the marinade in the bowl and reserve) 2 minutes each side or until they are charred.
  9. Place the racks of lamb in a baking tray and bake along with the potatoes for 25 minutes, turning once.
  10. 10 minutes before the end of the cooking time, boil water into a pan, add a pinch of salt and plunge the green beans.Cook for 5 or 6 minutes and drain them as soon as they are cooked.
  11. Add some garlic butter to the beans and toss. Set aside in a warm place.
  12. When the lamb is cooked, place it inside a big sheet of foil and seal.
  13. Leave to rest for 10 minutes.
  14. Heat the marinade in a small saucepan, add the juices of the lamb.
  15. Plate up and serve at once. You can add a few sprigs of lavender in the plate for decoration.

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