Well, not quite. But you would be surprised at the "secret" ingredient from this take on Rack of Lamb from Debbie Wilson Berment. She's the author of the new cookbook The Sagajo Experience. Chef Debbie stopped by Tonia's Kitchen to talk about her use of culinary lavender, which she says is added to other spices and used on the lamb like a kind of dry rub. Debbie says not only does the lavender offer a huge difference in the flavor of the lamb, but it actually has medicinal properties as well. Add some lemon zest to the mix and roast it! It's a different take on a real classic.
