Blog

Lavender and Pistachio Encrusted Rack of Lamb

Impress your guests with this beautiful pistachio crusted roast rack of lamb using Serenity’s Herbes de Provence and Culinary Lavender.  Sweet, nutty pistachios are added to a traditional Dijon mustard crust, which gives the lamb a great flavor and texture.
Local Lamb is available at Ewe’s Dell Family Farms. Visit their website at http://www.ewedell.ca
Makes 4 Portions Pistachio Crusted Roast Rack of Lamb
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes  

Ingredients:

  • 2 fully trimmed racks of lamb (just under 1 1/2 pounds each)
  • 1 teaspoon Serenity Lavender’s Herbes de Provence, or dried Italian herb blend
  • salt and fresh ground black pepper to taste
  • 1 tbsp vegetable oil
  • 3 tbsp Dijon mustard
  • For the crust:
  • 2/3 cup finely chopped roasted pistachios
  • 2 tablespoon plain bread crumbs
  • 1/2 teaspoon Serenity Lavender’s Culinary Lavender  finely chopped
  • 2 tablespoons honey
  • 1 teaspoon olive oil
  • pinch of salt and fresh ground black pepper

Preparation:

Preheat oven to 400 degrees F.

Season the lamb very generously with the fresh black pepper and salt to taste. Sprinkle over and press in the dried herbs. Heat the vegetable oil in a large skillet, and brown the lamb racks on both sides for a few minutes over high heat. Remove to a roasting pan and reserve.

Use a brush or spoon to spread the Dijon mustard over the surfaces of the lamb. Spread some on the sides and ends, but most should remain on the top surface.

Combine the crust ingredients in a small mixing bowl. Divide between the 2 racks of lamb, and sprinkle over to cover the mustard-spread surface. Once evenly distributed, press gently with your fingers to makes sure it’s adhering to the mustard.

Place in the preheated oven and cook for 25 minutes, or until the internal temp is 125-130 degrees F, for medium-rare. Remove and let rest 10 minutes before slicing between the bones and serving. Garnish with a sprig of Lavender!

6

Farm Hiker Tour this Sunday

Well at Serenity Lavender we are busily preparing for this awesome event.  This coming Sunday you can visit six different farms including ours.  At Serenity you will be able to touch see and smell the lavender.  There will be farm tours, pruning demonstrations and of course shopping!  We hope to see you at Serenity this Sunday between 10 am and 5 pm.

To see all the participating farms visit:

http://www.ecfa.ca/main/index.php?page=farmhiker.php

http://blogs.windsorstar.com/2011/08/30/farm-hiker-tour-back-sept-18/

2

Poached Lavender Peaches

Peaches, Lavender and  Harrow go hand in hand.  Did you know that varieties such as Harrow Beauty, Harrow Fair,  Harbright and Harrow Diamond, just to name a few, were developed right in our own backyard at the Agriculture  Agri-food Canada Harrow Research Station?  While we no longer celebrate these achievements at the Peach Festival, but we still love our peaches which are bursting with sweet rich ripeness right now and available at your local Harrow fruit stands picked just hours before your purchase.

So this season for something try the  flavours of lavender and peach

Ingredients:

6  -8  peaches

2 cups of water

1 cup of sugar

1 Tablespoon of Serenity’s culinary lavender

1 bay leaf or clove

Preparation

In a medium saucepan combine the sugar and water and over medium heat stir until the sugar is  disolved and the mixture is clear.  Remove from heat and add the lavender and bay leaf and steep for 10-15 minutes.  Strain the herbs from the liquid and return the liquid to the saucepan and bring to a boil.  Add  peaches and cook for 2-3 minutes until the peaches are tender.  I like mine a bit firmer.  Remove peaches from the liquid with a slotted spoon. Let them cool down a bit. Peel the skin, pit and slice in half.   Continue to cook until liquid is reduced to 1/2 cup.   Place 2 peach halves on a plate and drizzle with syrup. Serve with ice cream or for something more decadent try it with marscapone cheese or devon cream.  Garnish with a fresh lavender sprigs, mint or bay leaf.

0

Fall Hours

Serenity Lavender is happy to announce its fall hours.  We will be open throughout the Fall on Saturdays & Sundays from 11AM-5PM.

Spend a beautiful, Fall weekend with us at Serenity Lavender!

Coming soon: Lavender Christmas ornaments

0

Farm Hiker Tour

This is a self-guided driving tour that allows you to pick and choose which farms on the map you would like to visit. The tour provides lots of new things to see and learn for families and friends of all ages. All you need is a car, your hiker map, sturdy footwear and an open mind to truly enjoy the day.

Sunday September 18th 2011

Maps will be available September 1st 2011

0

Yoga 4 Hope

Windsor – Essex County’s annual all day outdoor Yoga event created and hosted by the Pajama Angels (local grass roots charity) that raise monies, action & ‘change$’ for our local community as well as support Proactive Breast Health in our community.

Yoga, Exhibitors, Nutrition, Raffles, door prizes & more!

Mats can be rented for $2 but there is a limited quantity.

Location : Vollmer Culture & Recreation Complex

Saturday August 22nd 2011 8AM – 2AM

Classes every hour starting at 8AM

Cost: $50 for the full day

$40 for the headliner only

$15 for any one class

0

Lost Arts Festival and Locavore Event

Location: John R. Park Homestead

Time: August 7th 2011

Event that promotes buying local by showcasing local food and wine. The homestead also has a craft fair displaying artists performing lost arts such as quilting and weaving. Meet local farmers, try local foods, and enjoy the artistic talent in your community!

0

Honey-Roasted Peaches with Lavender

If you love peaches, you’ll fall in love with these Honey Roasted lavender peaches. 

Ingredients:

1/2 tablespoon unsalted butter

4 large ripe peaches, halved and pitted

1/4 cup local honey

2 Sprigs fresh lavender

1/2 teaspoon lemon zest

2 tablespoons and 2 teaspoons of  mascarpone cheese

Preparation:

1. Preheat oven to 350 degrees

2. Coat a 7×11 pan with butter, arrange the peaches cut half facing upwards. Drizzle honey over peaches, and add lavender and lemon zest.

3. Bake for 15 minutes, remove from oven, and spoon honey from baking dish over the peaches. Bake for an additional 15-20 minutes or until peaches are softened and golden.

4. Top warm peach halves with 1 teaspoon mascarpone cheese, drizzle with some honey from the baking pan.

0

Lamb Chops with Lavender Balsamic Reduction

Great on the grill or under the broiler!

Ingredients

8 lamb chops

1 1/2 cups balsamic vinegar

4 Tablespoons packed brown sugar

2 teaspoons Serenity’s dried culinary lavender

1 large garlic clove, minced

salt and pepper

Directions:

In a saucepan mix the vinegar, sugar, garlic and lavender and bring to a boil stirring constantly then reduce heat and continue to cook over low until the volume is reduce by half and the mixture thickens. Set asice.

Season the lamb chops with salt and pepper then grill or broil for 4-5  minutes per side or until cooked to your liking.  Remove  from heat and serve  while hot atop of a bed of garlic mashed potatoes  and spinach with the balsamic reduction drizzled over top of the chops.

Grilled asparagus is a perfect side to this easy but elegant dish.

Bon Appetit!

0

Lavender Mint Iced Tea

A simple delightful herbal tea that’s easy to make and incredibly refreshing!  Perfect for a summer garden party or barbeque especially on these hot humid Essex County days.

Ingredients

  • 4 cups boiling water
  • 1 Tablespoon plus 1 teaspoon dried lavender flowers
  • 1/4 cup loosely packed mint sprigs
  • 3 Tablespoons of Honey to sweeten  
  • Lavender sprigs to garnish

Directions

Pour the boiling water over mint and lavender leaves. Steep for 10 minutes, then strain. Sweeten with honey refrigerate until chilled. Cool and serve over ice. Garnish with lavender sprigs.

0

Login

Sign in with username or email address