4 lamb chops
1 tbsp lavender buds
1 tbsp rosemary
4 tbsps local honey
Salt & pepper to season
For best results allow the chops to get to room temperature.
Pat the chops dry and season both sides on a board. Finely chop the lavender and rosemary then rub into the meat.
Pour some oil into a frying pan and place on a medium to high heat. Drizzle the top side of the chops with drizzle 1 tbsp of honey, transfer the chops honey side down to the pan, then drizzle another tbsp of honey over the exposed sides.
Cook for 2-3 minutes on each side for medium rare, or a minute more on each side for well done. Remove from the pan, cover and rest for 5-10 minutes.
With the juices and herbs that have been left in the pan, add the remaining 2 tbsps of honey and 2 tbsps of water. Simmer on a medium to low heat to reduce for 5 minutes, adding a splash more water if needed. Pour over the chops when serving.
Lavender is something that is most commonly associated with the summer landscape. Fields of soft purple really does stand out against an otherwise green horizon.
There is a great place, actually not far away from the centre of London, in the North Surrey Downs called Mayfield Lavender. It is free to visit and there is a stunning 25 aches of lavender to stroll around. It makes for a nice day out for something different to do.
fields to choose from
Another reason I tend to try and seek out lavender during the summer months, is to dry it out and hang in our wardrobes, it is said to help deter the moths, which is good for preventing them from demolishing our wool clothing.