- 1 tablespoon dried lavender flowers (see Note)
- Coarse sea salt
- 1 tablespoon olive oil
- 3 garlic cloves, halved
- Eight 4- to 5-ounce lamb rib chops (1 inch thick)
- Freshly ground pepper
- 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.
- 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 www.deandeluca.com.
One Serving Calories 260 kcal, Total Fat 15.9 gm, Saturated Fat 5.0 gm, Protein 27 gm, Carbohydrates 0 gm.