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