My F&W
quick save (...)

Lamb Chops with Lavender Salt

  • FAST
  1. 1 tablespoon dried lavender flowers (see Note)
  2. Coarse sea salt
  3. 1 tablespoon olive oil
  4. 3 garlic cloves, halved
  5. Eight 4- to 5-ounce lamb rib chops (1 inch thick)
  6. Freshly ground pepper
  1. In a spice grinder, pulse the lavender flowers until finely ground. Transfer the ground flowers to a small bowl and toss with 1 tablespoon of sea salt.
  2. Heat the olive oil in a large skillet. Add the garlic and cook over moderately high heat until golden, about 2 minutes. Discard the garlic. Season the lamb chops with salt and pepper, add them to the skillet and cook until browned outside and medium rare within, about 5 minutes per side. Transfer the chops to plates and serve the lavender salt on the side.

Lavender flowers are available at

One Serving Calories 260 kcal, Total Fat 15.9 gm, Saturated Fat 5.0 gm, Protein 27 gm, Carbohydrates 0 gm.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.