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We use lavender most often as a sachet, but it can be used in salads, meats, sauces, chutney, sweet dishes, candy or as a garnish. Particularly called “Herbs de Provence” where lavender is mixed with thyme, rosemary, savoury  fennel, marjoram, oregano, and basil. Their some few variety of lavender. It is grayness  lends a lovely accent to the herb garden.

 Preparations + marinading & cooking time 20 mins.

500g lamb cutlets
1tbs cooking oil ( choice of yours)
2 (2g) tsp fresh French lavender leaves, chopped
2 tsp fresh lime or lemon juice
1 (6g) clove garlic, finely chopped
½ tsp table salt
¼ tsp ground black pepper

1.In a suitable container or zip lock bag, marinade  lamb cutlets  with above ingredients. Cover and refrigerator 10 – 15 minutes.

2.Heat a grill or grill pan over medium heat. Place lamb cutlets on the hot grill pan and cook for 2 minutes.

3.Turn lamb cutlets ones other side grill for another 2 minutes. ( depending on their thickness). When you are grilling these, they shouldn’t be touching each other.


Hints & Tips:
You can use frying pan for this recipe.
I grow French lavender. It has a more fragrances. Very easy to grow a lavender plant on ground or pot.

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