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Lavender Pistachio Lamb Chops

 8 lamb chops (or a rack of lamb)
2/3 cup pistachios, toasted
2 tablespoons culinary lavender buds
olive oil
1/2 cup honey
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 cloves garlic, minced

 

Preheat oven to 400°. 

In a food processor pulse the pistachios and lavender until all nuts are broken up but not powdered. Season lamb with salt and pepper. Heat a heavy gauge or cast iron pan to medium high. Add enough oil to coat pan well. Add chops and sear well, turning once.  Set chops aside.

In a small saucepan heat honey and add butter, Dijon and garlic; stir to blend and remove from heat.  Dredge each chop in honey mixture, dredge in lavender pistachio mixture, pressing lightly to coat.  Place on sheet pan and finish cooking in oven for 10 to 12 minutes or until internal temperature reaches 130° for medium rare.