Grilled Lamb Riblets with Orange-Lavender Marinade


Using the same ingredients from my Royal Foodie Joust entry for March, I came up with a great meal perfect for wintry days! I used lamb breast (remove most of the fat!) and rubbed it with a lavender-garlic rub/marinade.  Then I made lavender risotto and served it with the pear and gorgonzola salad.


  • 2 lbs lamb breast (or lamb chops)

For marinade/rub:

  • 2 tsp dried lavender buds
  • 3 cloves garlic
  • 1 small shallots
  • 1/3 cup orange juice
  • salt and pepper


  1. Ground or mash garlic, lavender and shallots (using a mortar and pestle works well) .
  2. In a bowl, mix mashed spices and orange juice. Stir.
  3. Season lamb riblets with salt and pepper.  Use half of the marinade and rub  all over the ribs.  Let sit for at least one hour.
  4. Grill or broil in your broiler, five minutes on each side on high to sear and then about 2o minutes to cook medium.
  5. Pour  Orange-Lavender Vinaigrette and serve with lavender risotto.


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» The Duo Dishes said: { Feb 27, 2009 - 03:02 }

Oh those look good. It’s time for lunch! Or dinner!

» Elyse said: { Feb 27, 2009 - 09:02 }

Mmm, what tantalizing photographs! This dish looks absolutely divine

» Jennifer said: { Mar 7, 2009 - 03:03 }

Beautiful!!!! I’ve not done lavender with meat before, although I very much adore the flower to bake with. I just posted about my recent cake with lavender! Great recipe!!!

» Lavender said: { Mar 8, 2009 - 08:03 }

The pictures are amazing! I can’t wait to try this out – I love cooking with lavender. Thanks for sharing.

» peabody said: { Mar 8, 2009 - 11:03 }

That marinade sounds lovely.

» Mel @ said: { Apr 12, 2009 - 03:04 }

Those look delicious. Would make awesome finger food too. Thanks for sharing.

» Tangled Noodle said: { Apr 14, 2009 - 09:04 }

The marinade sounds amazing! I would love a taste of this . . .

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