Bargetto Winery

Recipes & Pairings

Lavendar Crusted Rack of Lamb

by Greg Flores

Treat your guests to a show-stopping culinary masterpiece with this Lavender Crusted Rack of Lamb, designed by the talented Chef Greg Flores! Perfectly pan-seared and roasted to a succulent medium-rare, each tender rack is brushed with tangy Dijon mustard and crowned with a fragrant, buttery crust of crispy panko, fresh Italian parsley, and aromatic lavender. This elegant, herb-infused crust creates an unforgettable flavor profile that is begging to be enjoyed alongside creamy mashed potatoes and vibrant seasonal vegetables. To complete this luxurious dining experience, pour a glass of BARGETTO Winery Dolcetto—its bright, fruit-forward notes beautifully complement the delicate floral earthiness of the lamb!

Fact Sheet
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
1 hour including resting the meat
Servings
4
Difficulty
Hard-Intermediate
Pair With
Regan Vineyards Dolcetto

Primary aromas of tobacco, rhubarb, and cedar wood fill the nose of this deep red wine. Secondary aromas of black pepper, potpourri, and cranberry appear as the wine is consumed. This wine is full bodied with a vibrant acidity and big tannin structure.

Shop Now

Ingredients

  • 4 lamb racks (4 chops per rack)
  • 4 t. dijon mustard
  • 3 T. canola oil
  • salt and pepper
  • 1/2 c. panko bread crumbs
  • 1 t. chopped Italian parsley
  • 2 T. chopped fresh lavender
  • 1 t. minced garlic
  • 1/8 c. melted butter

Directions

For Lavender Crust
1. In a mixing bowl combine panko, parsley, lavender, garlic and pinch of salt and pepper.
2. While stirring with spatula slowly add butter.
3. Keep mixture at room temperature.

For Lamb
1. Preheat oven to 350°.
2. Season both sides of the lamb with salt and pepper.
3. In large sauté pan over medium high heat add oil and brown both sides of lamb.
4. Remove lamb from sauté pan and place on a sheet pan into the oven for 10 minutes.
5. Carefully remove lamb from oven and brush 1 teaspoon of mustard on the top of each rack.
6. Place equal amounts of the lavender mixture on each rack.
7. Place lamb back into the oven for 5 more minutes.
8. For medium rare the internal temperature should reach 140°.

Serve with mashed potatoes and seasonal vegetables. Enjoy with BARGETTO Winery Dolcetto!

Keep Reading