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Chudda's Cuisine/Lounge
Aug 12, 2013
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LAVENDER LAMB WITH LAVENDER GREEK YOGURT SAUCE

After visiting the Lavender Festival last month I’ve been anxious to cook with the culinary lavender that I bought there.  Of course, one of the classic combinations is of lavender and lamb…a dish that brings thoughts of Provence and the French countryside…So I decided to bring back those memories and make a grilled leg of lamb with lavender, rosemary, mint and garlic-the perfect combination of flavors.  It was so easy and delicious…there’s no reason not to make it!  Just remember when cooking with lavender it is best to use the culinary variety as it has a sweeter and more fragrant flavor.

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5- to 6-pound leg of lamb, boned, excess fat removed, and butterflied
3 garlic cloves, thinly sliced
2 tablespoons dry or fresh lavender flowers, plus sprigs, for garnish
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh mint
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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Make 20 small incisions in the lamb in various places. Tuck a slice of garlic into each incision.
In a bowl, combine the lavender flowers, rosemary, mint, salt, pepper and olive oil. Rub the mixture over the lamb and let sit at room temperature for 2 hours, or overnight in the refrigerator.

Preheat a charcoal grill or broiler.

Place the lamb 4 inches from the coals on the grill or under the broiler. Cook until 1 side is golden, about 15 minutes.  Turn the lamb and continue to cook until medium-rare, 130° to 135°F when tested with an instant-read thermometer, about 15 minutes.

Cover with foil and let rest for 10 minutes.

Slice the lamb into thin slices across the grain and place on a platter. I made also lavender greek yogurt cucumber sauce to go along with the lamb.

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Garnish with the lavender sprigs before serving.

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We served with grilled asparagus, broccoli and portobello mushroom.

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To go with our lamb we made a lavender caipirinha!!  It’s a great summer drink that went awesome with the lamb!  It was also so easy and so delicious!!!

cachaça

lavender liquor

raspberries

ice

condensed milk

(all ingredient amounts to taste)

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Place raspberries and condensed milk together and muddle.

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Add ice, cachaca and lavender liquor.

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Pour, drink, enjoy!!!!

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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1 comentário
  1. Slatts - 12/08/2013 - 15h45

    My dear friends, tha
    Nk you for sharing this dish with me. One of may favorites, but I love lamb. Love you too. Tchau

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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