Lavender lamb

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.

Cook's Note
Cooking times may vary according to the cut of meat - as a general rule it's 30 minutes per 450g.

Comments                        add a 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!!

Ingredients

For the lamb

1 x 2kg leg of lamb, boned
1 bulb garlic
1 x 75g tin anchovy fillets in olive oil, roughly chopped
1 bunch lavender, freshly picked
350g lavender Honey
1 tbsp Olive oil
1 lemon

For the lavender honey glaze

100ml lavender Honey
100ml Olive oil

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