Grilled Lamb Riblets with Orange-Lavender Marinade
posted by virtual chef on Feb 27, 2009 | Entrees |
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.
Ingredients:
- 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
Directions:
- Ground or mash garlic, lavender and shallots (using a mortar and pestle works well) .
- In a bowl, mix mashed spices and orange juice. Stir.
- 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.
- Grill or broil in your broiler, five minutes on each side on high to sear and then about 2o minutes to cook medium.
- Pour Orange-Lavender Vinaigrette and serve with lavender risotto.
Oh those look good. It’s time for lunch! Or dinner!
Mmm, what tantalizing photographs! This dish looks absolutely divine
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!!!
The pictures are amazing! I can’t wait to try this out – I love cooking with lavender. Thanks for sharing.
That marinade sounds lovely.
Those look delicious. Would make awesome finger food too. Thanks for sharing.
The marinade sounds amazing! I would love a taste of this . . .