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Ingredients
- For the meat:
- 600-700 g lamb chops with bones
- 1 ½ tsp lavender flowers
- 2 fresh thyme twigs
- 2 garlic cloves
- ½ lemon
- 3 tbsp lavender blossom honey Salt
- Fresh black pepper
- For the lemon-thyme butter:
- 1 organic lemon
- 40 g sugar
- 40 ml lemon juice
- 2-3 tbsp fresh thyme leaves 70 g butter
Instructions
1. Rinse the lamb chops briefly in cold water and pat dry with kitchen paper. Rinse the thyme, shake dry and wipe the leaves off. Mix with the lavender flowers. Peel the garlic and chop finely. Squeeze half the lemon and mix the juice with honey, herbs, garlic and strong pinch of pepper. Coat the lamb chops with it and let them marinate in the refrigerator for one hour.
2. Place the meat on the griddle with grid and fry as indicated.
3. For the lemon-thyme butter, wash the lemons with hot water and dry them. Quarter them lengthwise and cut them into 1 cm wide slices.
4. Caramelize the sugar in a saucepan. Reduce the heat. Add the lemon slices, lemon juice, 50 ml water, thyme leaves and butter and let simmer for about 3 minutes.
5. Serve the lemon-thyme butter with the lamb chops.
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