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.
- 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
- 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
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Brush excess salt from lamb, slice thickly and serve scattered with extra lavender, with mustard beans on the side.
Drink Suggestion: Pale, dry but full-bodied Provençal-style rosé. Drink suggestion by Max Allen