Roast Rack Of Lamb With Lavender

1. 1

   Preheat oven to 425u00b0. Pat lamb dry with paper towels, then rub with 2 tbsp. or so of oil. Season all over with salt and pepper, then coat meaty sides lavishly with lavender buds, pressing them in.

2. 2

   Heat 1/4 cup oil in a large frying pan (not nonstick) over medium-high heat. Sear lamb on all sides, one rack at a time and pressing into pan to help lavender stay on, about 2 minutes per side. Use more oil if you need to.

3. 3

   Put all racks into pan, meat side up, and roast until an instant-read thermometer inserted in thickest part registers 140u00b0 (for medium rare), 15 to 20 minutes.

4. 4

   Move racks to a cutting board, tent with foil, and let rest 5 to 10 minutes. Slice into chops. Arrange on a platter and finish with a generous sprinkle of salt and pepper.

* Per serving · 4 servings · Values may vary.