Recipe#12127

Title: Lavender Lamb

Newsgroups: rec.food.recipes 
 From: smallory@ouray.denver.colorado.edu (Sean Mallory) 
 Subject: Lavender Lamb 
 Message-ID: SMALLORY.94Jul27113843@ouray.denver.colorado.edu 
 Followup-To: poster 
 Organization: None. Like my desk... 
 Date: Thu, 28 Jul 1994 11:55:27 GMT 

This is the recipe that convinced me to add lavender to my kitchen garden.
 .5 lb lamb, diced
 2 to 3 inches lavender
 ~1 ft mint (generally i use spearmint, but watermint would probably taste
 better)
 4 to 8 cloves garlic
 butter
 Heat frying pan to moderate heat, add butter, when melted add other
 ingredients, increase flame. Remove and serve just prior to blackening on
 lamb for best flavor (well, best to me).
 Work really well in middle eastern 'sandwiches' or with tumeric-seasoned
 rice.
 Lavender also tastes good in stir-fry, depending somewhat on what other
 ingredients are used. But be careful! Its flavor is more strongly dominating
 than ginger even.