Category: Main Dish
Cuisine: not set
3 tablespoons dried lavender
1 1/2 teaspoons each dried basil thyme, fennel seed and savory
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried fennel seed
1 1/2 teaspoon dried savory
1 tablespoon cracked black peppercorns
1/2 teaspoon ground cinnamon
2/3 cup fresh bread crumbs
2 racks of spring lamb about 1 1/2 pounds each, fully trimmed and frenched by your butcher
1/3 cup honey
1/2 teaspoon salt
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