Pelindaba Lavender Farm has their annual festival around the third weekend of July. Some years July can be cold, even rainy, but this year it was glorious! The sun was shining, there was a light, cooling breeze on Sunday, and the lavender was in spectacularly full bloom. All the attendees were in such good spirits, and how can you not be amid such beauty?
As she does every year, Anna Maria carted out lots of tasting samples for her cooking demonstrations. This time she added five new recipes to her collection of lavender creations. Here is one she thought you might enjoy.
8 Brazil nuts, shelled
1 clove Garlic
¼ cup Low-salt soy sauce
3 Tbsp Freshly squeezed lemon juice,
2 Tbsp Ground coriander
2 tsp Culinary lavender buds
2 Tbsp Chopped onions
1 Tbsp Brown sugar
¼ tsp Cayenne pepper
1 ½ lb Leg of lamb, cubed
Lavender grill sticks
- Combine all ingredients except lamb in food processor. Pulse until well blended.
- Place lamb in a bowl or zip lock bag; pour marinade over lamb, turning to coat. Cover and refrigerate for at least two hours or overnight.
- Thread lamb on lavender grill sticks, discarding marinade. If using bamboo skewers soak before using.
- Grill to medium rare. Enjoy with a side of stone fruit chutney.