Cannabis-Infused “Emerald Herb & Spinach Crusted Rack of Lamb with Charred Scallions”

Rack of lamb has long been associated with celebratory meals, especially in early spring when fresh herbs begin to reappear in Irish gardens. This refined preparation coats the lamb in a vibrant emerald crust of spinach, parsley, and fresh herbs, creating dramatic color and texture. The cannabis infusion is incorporated into a bright scallion-lemon finishing oil, brushed over the sliced lamb just before serving to preserve potency and ensure precise dosing.

A Note on Dosing

This recipe serves 4 plates.

Using 1.5g of 15% THC flower:

~55mg THC total (infused into scallion-lemon oil)
~12–14mg per plate

For lighter servings:
• 1g flower → ~8–9mg per plate
• 2g flower → ~16–18mg per plate

All cannabis is infused into the finishing oil.

Step 1: Cannabis-Infused Scallion Lemon Oil

Ingredients

• 1.5g cannabis flower
• 1/2 cup olive oil
• Zest of 1 lemon
• 2 tablespoons finely chopped scallions
• Pinch sea salt

Decarboxylation

Preheat oven to 225°F (107°C).
Bake finely ground cannabis for 35–40 minutes. Cool completely.

Infusion

Warm olive oil to 160–170°F (do not simmer).
Add decarboxylated cannabis.
Maintain low heat for 2 hours.
Strain thoroughly.
Stir in lemon zest, scallions, and salt once cooled.

This oil contains the full THC content.

Step 2: Emerald Herb & Spinach Crust (Non-Infused)

Ingredients

• 1 cup fresh spinach
• 1/2 cup parsley
• 1 tablespoon thyme
• 1/4 cup panko breadcrumbs
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt
• Black pepper

Pulse spinach, parsley, and thyme until finely chopped.
Mix with breadcrumbs, Dijon, olive oil, salt, and pepper to form a vibrant green paste.

Step 3: Rack of Lamb (Non-Infused)

Ingredients

• 2 racks of lamb, frenched
• Salt
• Black pepper
• Olive oil

Season racks generously.
Sear in hot pan until browned on all sides.
Brush lightly with Dijon.
Press emerald herb crust firmly onto top.
Transfer to 400°F oven and roast 15–18 minutes until internal temp reaches 130–135°F for medium-rare.
Rest 10 minutes before slicing.

Step 4: Charred Scallions (Non-Infused)

Ingredients

• 1 bunch scallions
• Olive oil
• Salt

Grill or sear scallions until lightly blistered.
Season lightly.

Step 5: Plate

Slice lamb into double chops.
Brush a measured amount of cannabis-infused scallion lemon oil lightly over each portion.
Serve with charred scallions alongside.

Finish with:

• Flaky sea salt
• Fresh cracked pepper
• Micro herbs

Do not heat oil after applying.

Flavor Profile

• Tender, juicy lamb
• Fresh herb brightness
• Slight spinach earthiness
• Bright lemon finish
• Balanced herbal undertone

Bold, vibrant, and refined.

Packaging & Dosing Guidance

Per plate: ~12–14mg THC

Label clearly:

“CANNABIS-INFUSED EMERALD HERB RACK OF LAMB”
THC per plate
Date prepared
“Start with half and wait 90 minutes before consuming more.”

Safety & Storage

⚠️ Approximately 55mg THC total in infused oil
⚠️ Brush evenly for dosing consistency
⚠️ Clearly label infused components
⚠️ Do not drive after consuming

Storage:

Refrigerate up to 3 days
Store infused oil separately