Lavender infused lamb
with slow-cooked vanilla carrot
                                              
1 large Rack of lamb
3T extra virgin olive oil
4 Garlic cloves
2T Butter
Lavender 4 sprigs
Salt and freshly ground black pepper
 
400g Baby carrots
200g Parsnips (if available), cut into thin wedges
1T extra virgin olive oil
1T butter
½ vanilla pod
Salt to taste
1 bunch Rainbow Swiss chard
2T extra virgin olive oil
Salt and freshly ground black pepper
Nutmeg to taste
1 cup cream
Heat olive oil in a pan over a medium heat. Place the rack of lamb skin side in the pan and allow the fat to slowly render as the lamb caramelizes.
Turn over and brown the other side evenly. Add the garlic, butter and lavender. Allow the butter melt as it infuses with the lavender and garlic as you spoon it over flavouring the lamb. Season the lamb with salt and freshly ground black pepper before placing in the oven to roast for 2 minutes at 180.
Blanch the carrots until just tender, shake off the water then add to the pan over a low heat with the parsnips, olive oil, and butter. Slowly allow the carrots and parsnips to caramelize as they cook further. Once well browned and cooked add the vanilla and an extra bit of butter of you need and toss to coat in the vanilla flavor.
For the creamed swiss chard: Add the swiss chard to a roasting dish and drizzle the olive oil over. Season with salt and freshly ground black pepper and a touch of nutmeg, pour over the cream and roast in the oven for 20 minutes at 180°C until well cooked and the cream has reduced.