I had an idea to cook rack of lamb for a while. The idea came from first making a crust. I took some coarse sea salt, fresh rosemary, and lavender and blended it together in a food processor. Crusted the lamb with some pepper as well, and seared it in a cast iron. Finished in a 375* oven for 20 min.
Paired with some pearl cous cous and fresh spinach lightly sauteed in olive oil and garlic.
A cooking thermometer would have been helpful, as I slightly overcooked the lamb. Also, a tad too much salt on the crust, but otherwise a solid addition to the pantry.