Rack of Lamb with Lavender and Manuka Honey
Pine-like and slightly citrusy lavender, combined with manuka honey and orange zest, it really works with this succulent lamb dish. Just don't go using any old flowers you find in your local park or garden centre – they have probably been sprayed, in more ways than one!
1 rack of lamb, French trimmed
1½–2 tbsp dried lavender, stripped from the stalks
2 tbsp manuka honey
Zest of 1 orange
2 cloves garlic, crushed with some sea salt
Preheat the oven to 210C/425F/gas mark 7.
Mix the lavender, honey, orange zest and garlic in a bowl.
Season the rack of lamb with pepper, then heat a heavy-based pan until it's very hot (when you can no longer hold your hand over it at a distance of 3cm or so for 3 seconds).
Put the lamb in the pan, fat side down, bone-side up and render down the fat for about 10 minutes.
Then flip it over for 1 minute, just to give it some colour on that side.
Remove from the pan and set aside.
Let the lamb come back to room temperature and then brush with the lavender mixture.
For medium rare lamb, roast the meat in the oven for 20 minutes, then allow it to rest for 15 minutes before serving.