Lamb Chops with Lavender

Reconstructed method (the source page is photo-only; quantities are classic proportions):

1. Pat 8 lamb rib chops dry. Season generously all over with salt and pepper. Crush 1 tsp dried culinary lavender with the leaves from 2 thyme sprigs and press lightly onto both sides of the chops.
2. Press Sauté on the Instant Pot and, when hot, add 2 Tbsp olive oil. Working in batches so as not to crowd the pot, sear the chops until deeply browned, about 1–2 minutes per side. Transfer to a plate and press Cancel.
3. Add the sliced garlic and the remaining thyme sprigs to the pot and stir for about 30 seconds until fragrant. Pour in 1/2 cup water (or broth) and deglaze, scraping up any browned bits from the bottom.
4. Return the chops and any juices to the pot. Lock the lid, set the valve to Sealing, and Pressure Cook (Manual) on High for 1 minute for medium-rare (add a minute for more well-done).
5. Let the pressure release naturally for 5 minutes, then quick-release the rest. Transfer the chops to a board and tent loosely with foil to rest for 5 minutes.
6. Meanwhile, roast the asparagus: toss trimmed asparagus with a little olive oil, salt, and pepper and roast in a 425 F / 220 C oven for 8–10 minutes until tender-crisp. (Alternatively, steam it on a rack in the pot for 1–2 minutes.)
7. Plate the chops with the roasted asparagus. Garnish with fresh lavender sprigs and thyme, scatter the sliced garlic over, and serve with a lemon half to squeeze over the top.