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Lamb With Lavender Balsamic Marinade

Lavender is an unusual flavour to use with meat, but its heady, summery scent works well with barbecued lamb. If you prefer, rosemary can take its place.

Image of Lamb With Lavender Balsamic Marinade

4 racks of lamb, with 3-4 cutlets each
1 shallot, finely chopped
45ml/3 tbsp chopped fresh lavender
15ml/1 tbsp balsamic vinegar
30ml/2 tbsp olive oil
15ml/1 tbsp lemon juice
Salt and freshly ground black pepper
Handful of lavender sprigs


Serves: 4


1. Place the racks of lamb in a large mixing bowl or wide dish and sprinkle over the chopped shallot.

2. Sprinkle the chopped fresh lavender over the lamb in the bowl.

3. Beat together the vinegar, olive oil and lemon juice and pour them over the lamb. Season well with salt and pepper and then turn to coat evenly.

4. Scatter a few lavender sprigs over the grill or on the coals of a medium-­hot barbecue. Cook the lamb for about 15-20 minutes, turning once and basting with any remaining marinade, until golden brown on the outside and still slightly pink in the centre.

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