Fresh lavender blossoms, rosemary, thyme and garlic deliver complex depth with a slight French accent to Grilled Lamb Chops with Lavender. Recipe below.

Cooking with lavender got me thinking about some of the strange things we humans put in our mouths. Whether out of desperation or sheer culinary curiosity, we’ve eaten just about everything, from grasshoppers to poisonous blowfish, stinging nettles and even Marmite. And while much has been comedically made of how hungry the first person to eat a lobster must have been, I’m far more impressed that anyone ever decided that there might be something worth eating inside a sea urchin.

By comparison, cooking with lavender seems downright tame. Continue reading “The (sort of) French connection: Grilled Lamb Chops with Lavender” →