Season the lamb with salt and pepper and a little thyme and lavender for fragrance. Sprinkle the lamb with the herbs after it has been seared and then put it into the oven to roast.
1/2 lb. Rack of Lamb, trimmed of excess fat
1 tablespoon dried lavender buds
1 tablespoon fresh thyme, chopped
1 tablespoon olive oil
Salt and Pepper
Heat oven to 475°. Heat a large ovenproof skillet over medium high heat. Rub lamb with olive oil. Season lamb with salt and pepper and add to skillet, skin side down to sear.
Sear lamb for 3-4 minutes until golden. Turn it over and sprinkle the skin side with lavender and thyme. ( Don’t put the herbs on before searing; they will become bitter.)
Place skillet in oven. Roast lamb until medium rare, about 15 minutes.
Remove lamb from oven and let rest 2 minutes before carving.
To serve:
Cut rack into 4 double chops. Place a portion of potato gratin in the center of the plate. Place 2 chops around potatoes. Garnish with a sprig of fresh thyme.