Lamb Chops With Hazelnut-Lavender Crust

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a food processor pulse the hazelnuts and lavender until the nuts are the texture of medium-coarse cornmeal (similar to the texture of semolina), but not finely ground.

3. 3

   Place the mixture on a piece of wax paper or in a shallow pan.

4. 4

   Season lamb chops with salt and pepper.

5. 5

   Heat a heavy gauge or cast iron pan to medium high.

6. 6

   Add enough grapeseed oil to coat pan well.

7. 7

   Add chops and sear well, about 3-5 per side, turning once.

8. 8

   Set aside.

9. 9

   In a small saucepan heat honey just to warm.

10. 10

    Dredge each chop in honey then in the lavender/hazelnut mixture.

11. 11

    Place on baking sheet and finish cooking in oven for 10 to 12 minutes.

12. 12

    Let chops rest 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

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