8 lamb chops (or a rack of lamb)
2/3 cup pistachios, toasted
1/2 cup honey
2 Tbsp culinary lavender
Serve with parsnips or any root vegetable accompanied by a green salad. Preheat oven to 400 degrees. In a food processor pulse the pistachios and lavender until all nuts are broken up but not powdered. Season lamb with salt and pepper. Heat a heavy gauge or cast iron pan to medium high. Add enough oil to coat pan well. Add chops and sear well, turning once. Set aside. In a small saucepan heat honey just to warm. Dredge each chop in honey then in lavender/pistachio mixture. Place on sheet pan and finish cooking in oven for 10 to 12 mins. Let rest 5 minutes for chops or 10 mins for rack before carving. Serves 4.