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Like rosemary, lavender is a powerful and not tremendously versatile herb, and, like rosemary, it takes very readily to grilled lamb. This may be because in Mediterranean climates, sheep graze on both; the herbs grow in pretty much the same areas, and at a quick glance they even resemble each other.
This summer, with a steady and sure supply, I decided to expand my lavender repertory. It wasn’t difficult; I just stuck to my own rule, using it as if it were a more potent form of rosemary. Broiled chicken or grilled bluefish with lavender and lemon: yes.
But the lavender really came into its own when I combined it with vegetables, the herb performing more like thyme than rosemary.
In my penultimate attempt, I combined a fairly random mound of roughly shredded vegetables with garlic and lavender, and sautéed them quickly. The herb’s gentle perfume (I used a light touch) really seemed to pull everything together in a very Provençal way.
Things got even better when I used more olive oil and combined the vegetables with pasta, and boosted the lavender to where it bordered on assertive.
His veg blend was shredded zucchini, carrots and red pepper