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
2lamb backstraps (about 240gm each)2garlic cloves, finely chopped2 tbspDijon mustard300 gmcoarse rock salt, lightly crushed2 tbspdried lavender, plus extra to serve1 tbspcoarsely crushed black peppercorns1egg, lightly whiskedMustard beans100 gmgreen beans, halved widthways2 tbspextra-virgin olive oil1golden shallot, finely chopped25 gmmizuna or rocket leaves1 tbsplemon juice½ tspDijon mustard
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.
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.
Brush excess salt from lamb, slice thickly and serve scattered with extra lavender, with mustard beans on the side.