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."
4-8 Hour Marinate:
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)
½ Tbs Tri-Colored Peppercorns (whole)
Lavender Rosemary Rub
Rinse lamb rack thoroughly before marinating, use zip lock bag to add Marinate.
Crust lamb generously with spice rub mixture.
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