Lavender-Honey Roasted Lamb Chops with Citrus Gremolata

Ingredients

• 8 lamb rib chops (about 1.5 lbs)
• 1 tablespoon dried culinary lavender
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Zest of 1 lemon
• Zest of 1 orange
• 2 tablespoons finely chopped fresh parsley
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Pinch of sea salt

Method

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, mix together the honey, olive oil, Dijon mustard, lavender, salt, and pepper.
3. Pat the lamb chops dry with paper towels. Brush both sides of each chop generously with the lavender-honey mixture. Arrange the chops on the prepared baking sheet.
4. Let the lamb chops marinate at room temperature for 30 minutes (or cover and refrigerate up to overnight for deeper flavor).
5. Roast the lamb chops for 12-15 minutes for medium-rare, or until your desired doneness. Let them rest for 5 minutes before serving.
6. While the lamb roasts, prepare the citrus gremolata: In a small bowl, combine the lemon and orange zests, parsley, minced garlic, olive oil, and a pinch of sea salt. Mix well.
7. Arrange the lamb chops on a serving platter and spoon the citrus gremolata over the top. Serve immediately.