The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Lamb baked in lavender salt with mustard beans


Lavender and lamb is a Provençal classic. If you use a very coarse rock salt you may need less liquid in the salt crust, so add it judiciously.

You'll need

2 lamb backstraps (about 240gm each) 2 garlic cloves, finely chopped 2 tbsp Dijon mustard 300 gm coarse rock salt, lightly crushed 2 tbsp dried lavender, plus extra to serve 1 tbsp coarsely crushed black peppercorns 1 egg, lightly whisked   Mustard beans 100 gm green beans, halved widthways 2 tbsp extra-virgin olive oil 1 golden shallot, finely chopped 25 gm mizuna or rocket leaves 1 tbsp lemon juice ½ tsp Dijon mustard

Method

  • 01
  • Preheat oven to 200C. Place lamb on a baking tray, rub all over with garlic and brush with mustard. Combine salt, lavender, pepper and egg in a bowl, adding a little water if necessary to make a thick paste. Spoon salt mixture over lamb, press firmly to form a crust, then roast until cooked to your liking (12-15 minutes for medium-rare). Rest for 5 minutes, then crack salt crust just before serving.
  • 02
  • Meanwhile, for mustard beans, blanch beans until just tender (1-2 minutes). Heat olive oil in a large frying pan over medium-high heat, add shallot and sauté until just softened (2-3 minutes), add beans and sauté until just warmed through (1-2 minutes). Add mizuna and sauté until just wilted (30 seconds-1 minute), then stir through lemon juice and mustard, season to taste.
  • 03
  • Brush excess salt from lamb, slice thickly and serve scattered with extra lavender, with mustard beans on the side.

At A Glance

  • Serves 2 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 2 people

Drink Suggestion

Pale, dry but full-bodied Provençal-style rosé.

Featured in

Feb 2010

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×