Lavender Rosemary Smoked Lamb By The Chef Jessie Spence.

Rubbed and marinated using Lavineyard Farms organic lavender rosemary spice blend. Charred rainbow carrots with dragonfruit balsamic.

"Super proud and I plan to continue working with local family farmers using organic methods, it's so important, especially in these hard times."

-Chef Jessie Spence

4-8 Hour Marinate:

Ingredients:

• 1 Meyer Lemon Juiced

• ½ Cup Orange Juice

• 1 Garlic Clove (thin sliced)

• ¼ White Onion (julienne)

• 1 Rosemary Sprig (whole)

• 1 ½ Tbs Lavineyard Farms Lavender Himalayan Pink Salt (unground)

• 1 ½ Tbs Lavineyardfarms Lavender Rosemary Spice Rub

• ½ Tbs Tri-Colored Peppercorns (whole)

Lavender Rosemary Rub

• 3 Tbs Lavineyardfarms Lavender Rosemary Spice Rub

• 2 Tbs Fresh Rosemary (rough chop)

Directions:

• Rinse lamb rack thoroughly before marinating, use zip lock bag to add Marinate.

• Crust lamb generously with spice rub mixture.

Smoking Instructions:

• Apple Wood Chips preferred for this recipe

• Soak wood chips in water for 30 mins (minimum)

• Using home BBQ aim for a LOW smoke temp.

• 4-8 Hour Smoke

• Internal Temp should reach 135 degrees F

• Let Lamb rest for 10 minutes

• Slice your savory rack of lamb and Enjoy!!

See more of @chefj_spence recipes

Lavender Dry Rub and Lavender Himalayan Pink Salt