Lavender & Honey Grilled Lamb Chops
Recipe type: Dinner, Entree, Main
Cuisine: American, Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2, generously
Serve the lavender-rubbed lamb chops over smashed cannellini beans to soak up all the delicious sweet-savory juices.
  • 1 Tbsp. Fresh Lavender Buds
  • 1 tsp. Fresh Rosemary, minced
  • 1 tsp. Black Pepper, coarsely ground
  • 1 clove Garlic, minced
  • 1 tsp. Kosher Salt
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Honey
  • 6 sprigs Fresh Lavender
  • 4 Lamb Loin Chops (about 1½#)
  1. Gently rub the lavender buds between your index finger and thumb to release the oils. Place in a small bowl along with the rosemary, pepper, garlic, salt, and olive oil.  Stir to combine.
  2. Pat the lamb chops dry with a paper towel. Rub the herb mixture into the lamb. Cover with plastic wrap and refrigerate for 1 hour.
  3. Meanwhile, combine the honey with the remaining sprigs of lavender in a tiny saucepan. Gently heat until the honey takes on the fragrance of the lavender, about 5 minutes over low heat.
  4. Light the grill (I use charcoal). Create 2 cooking zones--a very hot zone for searing the meat and a medium-hot zone for finishing the meat.
  5. Sear the lamb chops over the hottest part of the grill until they form a nice crust on each side, 2-3 minutes per side. Transfer to to the cooler side. Brush with the lavender-scented honey and allow to cook for an additional 5 minutes (or a little longer if you prefer your lamb more well-done). Transfer to a plate, loosely tent with foil, and allow to rest for 10 minutes before serving.
Recipe by strawberryplum at