How to Create a Foolproof Summer Menu With a Lavender Twist•
Posted on July 29 2014
With July being one of the warmest months on record, it is time to crack out the BBQ. With this glorious sunshine there really isn’t a better time to get out in the garden.
If you have friends round or even if you’re having a simply family meal, preparing a menu that isn’t time consuming and is obviously delicious can seem impossible, however with our simply 3 course foolproof menu you can’t go wrong!
Our menu can be prepared and served with a minimum of fuss, leaving you plenty of time to enjoy spending time in the garden with your friends and family.
So, now onto the fun part, hosting a dinner party with a menu that will leave your friends and family wondering just how you had the time to create such a fabulous meal.
1/4 cup honey3-4 fresh thyme sprigs1/2 teaspoon dried lavender flowers2 pints fresh figsgoat cheese
*Heat honey in a pan over very low heat until liquefied and add thyme and lavender. Let “steep”.
*Preheat oven to 425 degrees.
*Quarter figs and place on a parchment lined baking sheet. Stuff with goat cheese and roast in oven for 12 minutes until soft.
*Pour infused honey over figs and serve.
One 4- to 5-pound boneless leg of lamb, not butterflied1/4 cup extra-virgin olive oil8 large garlic cloves, smashed and coarsely chopped2 tablespoons minced rosemary2 tablespoons minced culinary dried lavenderSalt and freshly ground pepper
Spread the lamb on a work surface.
With a boning or paring knife, cut between the muscles and separate them using your fingers.
Trim away any excess fat and gristle.
In a large, shallow dish, combine the olive oil, garlic, culinary lavender and rosemary.
Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic culinary lavender or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare.
The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece.
Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes.
Thinly slice the lamb and serve with cous cous.
The lamb can marinate in the refrigerator overnight. Bring to room temperature before grilling.
600ml double cream8 tbsp lavender sugarZest of ½ lemon and juice of 1-2 (about 140ml)Lavender sprigs to decorate
1. Put the double cream and lavender sugar in a pan over a medium heat. Bring to the boil, then cook for 2½ minutes, stirring constantly.
2. Remove the pan from the heat and stir in the lemon zest and juice.
3. Strain the mixture into pretty glasses or small teacups, then chill in the fridge for at least 2 hours until set.
4.Serve decorated with a sprig or two of lavender, if you wish.
Top with fresh raspberries for a fruity twist.
There you have it, our foolproof dinner party menu with a lavender twist.
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