serves 4 as an appetizer, 2 as a main course
1 rack of lamb rib chops, Frenched (8 chops)
1 tablespoon olive oil
1 tablespoon crushed garlic
1⁄2 tablespoon lavender
1⁄2 tablespoon rosemary
Salt and pepper
Cut the rack into individual chops. Generously salt and pepper both sides of each lamb chop. Combine the olive oil, garlic, lavender and rosemary. Smear the mixture over each chop. Sear the chops in a hot cast-iron skillet, about 3 minutes per side for medium rare.