Lamb Chops With Hazelnut-Lavender Crust

Name: Lamb Chops With Hazelnut-Lavender Crust
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 lamb chops
Ingredients: 4 lamb chops (the best you can afford-free range preferably); 1/3 cup hazelnuts (original recipe specified pistachios) or 1/3 cup pistachios, toasted (original recipe specified pistachios); salt, to taste; cracked black pepper, to taste; 1/4 cup honey (I used a local clover honey); 1 tablespoon dried culinary lavender (from our garden!); grapeseed oil

Submitted by COOKGIRl

"Adapted from purplehazelavender.com. I found this recipe way back in June and would you believe I only recently got around to testing it? :/"

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Ready In:: 33mins
Ingredients:: 7
Yields:: 4 lamb chops

ingredients

4 lamb chops (the best you can afford-free range preferably)
¹⁄₃ cup hazelnuts (original recipe specified pistachios) or 1/3 cup pistachios, toasted (original recipe specified pistachios)
salt, to taste
cracked black pepper, to taste
¹⁄₄ cup honey (I used a local clover honey)
1 tablespoon dried culinary lavender (from our garden!)
grapeseed oil

directions

Preheat oven to 400 degrees.
In a food processor pulse the hazelnuts and lavender until the nuts are the texture of medium-coarse cornmeal (similar to the texture of semolina), but not finely ground.
Place the mixture on a piece of wax paper or in a shallow pan.
Season lamb chops with salt and pepper.
Heat a heavy gauge or cast iron pan to medium high. Add enough grapeseed oil to coat pan well.
Add chops and sear well, about 3-5 per side, turning once. Set aside.
In a small saucepan heat honey just to warm. Dredge each chop in honey then in the lavender/hazelnut mixture.
Place on baking sheet and finish cooking in oven for 10 to 12 minutes.
Let chops rest 5 minutes before serving.