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Lavender lamb
- Prep time:
- 20 mins
- Cook time:
- 1 hr
- Serves:
- 4
Lavender and sweet, sticky honey add a delicious twist to roast lamb in this tasteful recipe by James Martin
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Cooking times may vary according to the cut of meat - as a general rule it's 30 minutes per 450g.
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Ingredients
For the lamb
- 1 x 2 kg leg of Lamb, boned
- 1 head Garlic
- 1 x 75 g tin tinned anchovies, in oil roughly chopped
- 1 bunch lavender, freshly picked
- 350g lavender Honey
- 1 tbsp Olive oil
- 1 Lemon
For the lavender honey glaze
Method
1. Preheat the oven to 180C/gas 4. Using a sharp knife, prick the lamb all over and make incisions about 2 cm deep.2. Peel the garlic bulb, separate out the cloves and cut into thin strips. Insert the garlic slivers, along with a decent-sized pinch of anchovy fillets and a sprig of lavender, into each pocket in the lamb.
3. Place the lamb in a roasting tin and season with salt and pepper. Drizzle over the olive oil and honey, halve the lemon and add to the tin. Roast for 40 minutes, basting every 10 minutes.
4. While the lamb is cooking, make the glaze. Warm the honey and oil in a saucepan and pour into a liquidiser. Blend on high speed until the oil is emulsified with the honey.
5. Pour this glaze over the lamb (after it has been cooking for 40 minutes), and continue roasting for a further 20 minutes. By now, the lamb should be tender and the juices run a pale pink when pierced with a sharp knife. Serve with dauphinoise potatoes and roasted tomatoes.
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Latest Comment
Lavender is a fabulous herb to cook with - try poaching fresh peaches in stock syrup with fresh lavender heads and bay leaves. Also try boning out the leg first and stuffing with a garlic and anchovy (or tapenade) mix - roll up ankle to knee to make even joint and roast. Yummy and much easier to carve. Use the bone for stock!!