Lavender Lamb Kebobs (Or Chops) Recipe

Name: Lavender Lamb Kebobs (Or Chops)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Dried organic lavender buds; 4 large cloves of garlic; 3/4 cup Olive oil, nice olive oil like your 2nd best; 1 teaspoon red pepper flakes or aleppo pepper; 1 tablespoon Fresh Rosemary; 1 tablespoon Fresh Thyme; 1 tablespoon Honey; 1 tablespoon Citrus zest, I like grapefruit but lemon, orange or lime works too; 1 tablespoon Kosher Salt; 1 tablespoon Cracked Black pepper; 4 pounds Lamb Pieces/Cubes or 3-4 lamb chops per person, depending on the size; 4 BIG Sturdy Rosemary Branches stripped except for the top few fronds (optional) or 1 big rosemary sprig intact

Servings: persons

1/2 cup Dried organic lavender buds
4 large cloves of garlic
3/4 cup Olive oil, nice olive oil like your 2nd best
1 teaspoon red pepper flakes or aleppo pepper
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
1 tablespoon Honey
1 tablespoon Citrus zest, I like grapefruit but lemon, orange or lime works too
1 tablespoon Kosher Salt
1 tablespoon Cracked Black pepper
4 pounds Lamb Pieces/Cubes or 3-4 lamb chops per person, depending on the size
4 BIG Sturdy Rosemary Branches stripped except for the top few fronds (optional) or 1 big rosemary sprig intact

1
Combine everything but the lamb and additional rosemary branches in the blender or food processor and puree till it becomes a paste
2
Smear it all over the lamb, put in a baggie and let marinate at least 1 day up to 3, smoosh the bag around, turn it upside down each time you go in the fridge (or every few times if you are especially snacky)
3
For stunning kabobs: Poke a hole through each piece of lamb with a skewer, them thread the lamb on to a sturdy rosemary branch, If you try to just poke the rosemary through the lamb they could break, which can be disappointing.
4
Grill over medium/high heat to your desired temp, I prefer medium rare. If making Chops you can lay a rosemary branch over them as the grill to get the same smoky greenness. I cook it until the internal temp reaches 130-135.
5
If you are not ready to cook outside yet, preheat grill pan or cast iron pan , add drop of olive oil & whole rosemary sprig, sear lamb on each side till brown and them finish in the oven/
6
Serve with tiny steamed new potatoes sprinkled with chives and baby peas with mint, tarragon and cream.

2035

kcal

Calories

146

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup Dried organic lavender buds, 4 large cloves of garlic, 3/4 cup Olive oil, nice olive oil like your 2nd best, 1 teaspoon red pepper flakes or aleppo pepper, and more.

Yes, Lavender Lamb Kebobs (Or Chops) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lavender Lamb Kebobs (Or Chops)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions