AT A GLANCE
Lavender and lamb is a Provençal classic. If you use a very coarse rock salt you may need less liquid in the salt crust, so add it judiciously.
|01||Preheat oven to 200C. Place lamb on a baking tray, rub all over with garlic and brush with mustard. Combine salt, lavender, pepper and egg in a bowl, adding a little water if necessary to make a thick paste. Spoon salt mixture over lamb, press firmly to form a crust, then roast until cooked to your liking (12-15 minutes for medium-rare). Rest for 5 minutes, then crack salt crust just before serving.|
|02||Meanwhile, for mustard beans, blanch beans until just tender (1-2 minutes). Heat olive oil in a large frying pan over medium-high heat, add shallot and sauté until just softened (2-3 minutes), add beans and sauté until just warmed through (1-2 minutes). Add mizuna and sauté until just wilted (30 seconds-1 minute), then stir through lemon juice and mustard, season to taste.|
|03||Brush excess salt from lamb, slice thickly and serve scattered with extra lavender, with mustard beans on the side.|
PALE, DRY BUT FULL-BODIED PROVENÇAL-STYLE ROSÉ. , suggested by MAX ALLEN