Now I think you need to be careful when you’re cooking with lavender, because the dishes can very quickly taste like soap and in this leg of lamb recipe, we are going to combine it with garlic and olive oil and roast it so we get slight hints of the flavour of lavender.
Cover the roast with olive oil, just using your hands, making sure it’s covered all over. And then make little incisions all over the leg of lamb and put a little bit of lavender and some garlic in there. You need to dig down a centimetre and a half, two centimetres. And then all you’ve got to do is just put the sprigs into the holes with a little bit of garlic. And that goes in the oven for about two hours at two hundred degrees. And about half an hour before it’s finished cooking we’re going to take it out for a while and glaze it with lovely lavender flavoured honey.
When the lamb’s been roasting for about an hour and a half, make a glaze. It’s just some honey with some oil and a little bit of lavender to give it a nice flavour, about three or four table spoons of honey, a little bit of oil, a few seeds of lavender, again not too much. We just want a hint of the taste. Leave that to warm gently and get the meat out of the oven. Take the little burned sprigs of lavender out of the meat, then we are just going to spoon the glaze over. Then popular it back into the oven for another half hour. Take it out and it’s all ready to carve and serve.
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