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Rack of Lamb With Lavender Balsamic Marinade


  • 4 racks of lamb, with 3 cutlets each
  • 1 shallot, chopped
  • 3 tbsp fresh lavender, chopped
  • 1/4 cup balsamic vinegar
  • 3 tbsp olive oil
  • 2 tbsp lemon juice, fresh
  • Salt & pepper
  • A handful of fresh lavender sprigs

Cooking Instructions:

  • In a large baking dish, sprinkle the lamb with the shallots, chopped
    lavender, salt & pepper.
  • Mix the vinegar, oil and lemon juice and pour over the lamb. Cover
    tightly and refrigerate for up to 4 hours.
  • Prepare your grill to medium-hot temperatures. If you are using a
    charcoal grill, scatter the fresh lavender over the hot coals.
  • Cook the lamb for about 15-20 minutes, turning once and basting with
    the marinade. Use a meat thermometer to test for your desired doneness.
  • Remember to let the meat rest a few minutes before serving.

Recipe Notes

Suggested Wine Pairing

White: Bogle Chardonnay
Red: Bogle Petite Sirah