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Print this Recipe    Lavender Lamb

Lavender Lamb

1/2 lb lamb, diced
2 to 3 inches lavender
1 ft mint
4 to 8 cloves garlic
butter

Heat frying pan to moderate heat, add butter, when melted add other
ingredients, increase flame. Remove and serve just prior to blackening
on lamb for best flavor (well, best to me).

Work really well in middle eastern 'sandwiches' or with tumeric-seasoned
rice.

Lavender also tastes good in stir-fry, depending somewhat on what
other ingredients are used. But be careful! Its flavor is more
strongly dominating than ginger even.

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