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Lavender and Garlic Roast Loin of Lamb


  • For the lamb

  • 2 x loins of lamb

  • 2 x bulbs of garlic

  • 2 x 75g (3oz) tins of anchovy fillets in olive oil

  • Lavender, freshly picked

  • Lavender honey or mustard

  • For the Lavender Honey glaze

  • 50ml (2fl oz) honey

  • 50ml (2fl oz) olive oil

  • For the Roasted Veg

  • 455g (1lb) new potatoes

  • 455g (1lb) parsnips

  • 455g (1lb) carrots

  • 225g (8oz) red onions

  • 225g (8oz) fennel

  • 1 lemon

  • 75ml (3fl oz) clear honey

  • 2 sprigs of rosemary

  • For Mint Sauce

  • 10 tbsp fresh mint, finely chopped

  • pinch salt

  • pinch sugar

  • 90ml malt vinegar


  • For the Lamb:

  • 1.

    Using a sharp knife, prick the loins of lamb all over, about 20 times for each loin and about 2 cm deep.

  • 2.

    Then peel 1 bulb of garlic and cut into thin strips and place 1 slice of garlic and ½ an anchovy fillet into each hole.

  • 3.

    Pick a sprig of lavender and place this into a hole too.

  • 4.

    Continue until all the holes are full. Place in a roasting tray.

  • 5.

    Season with salt and pepper and drizzle with lavender honey

  • 6.

    Roast in a pre-heated oven, 200C/400F/Gas Mark 5, for 20 minutes, basting all the time.

  • For the Lavender Honey:

  • 1.

    Warm the honey in a pan.

  • 2.

    Pour the olive oil into the honey, whisking to combine.

  • For the Oven Roasted Veg:

  • 1.

    Firstly, wash all the root vegetables but don’t peel them.

  • 2.

    Then slice into large chunky slices.

  • 3.

    Cut the lemon in half and cut the red onions into quarters.

  • 4.

    Place all the vegetables into an oven tray and drizzle with olive oil and honey.

  • 5.

    Add some sprigs of fresh rosemary and season well.

  • 6.

    Place in a pre-heated oven 210C/410F/Gas Mark 6, for about 20 minutes to cook all the vegetables.

  • 7.

    Remove from the oven and coat all the vegetables in the glaze in the base of the pan and serve.

  • For the Mint Sauce:

  • 1.

    Mix all ingredients together.

  • To Serve:

  • 1.

    Slice the lamb and serve with a pile of vegetables and a drizzle of honey glaze with a spoonful of mint sauce.

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