This wasn't a new concoction for the Carnivore Club dinner last night, but it is always a favorite and a great addition to any grill meal. It's so easy to make; I always have a jar of lavender salt on hand.
Place dried lavender and Himalayan pink sea salt in a mortar and crush slightly with a pestle. Rub the mixture on a Frenched rack of lamb and let sit for at least 10 minutes before grilling. Once cooked, slice the rack into separate pieces - with the bone like a lollipop stick - and serve.