For the Lamb:
Using a sharp knife, prick the loins of lamb all over, about 20 times for each loin and about 2 cm deep.
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.
Pick a sprig of lavender and place this into a hole too.
Continue until all the holes are full. Place in a roasting tray.
Season with salt and pepper and drizzle with lavender honey
Roast in a pre-heated oven, 200C/400F/Gas Mark 5, for 20 minutes, basting all the time.
For the Lavender Honey:
Warm the honey in a pan.
Pour the olive oil into the honey, whisking to combine.
For the Oven Roasted Veg:
Firstly, wash all the root vegetables but don’t peel them.
Then slice into large chunky slices.
Cut the lemon in half and cut the red onions into quarters.
Place all the vegetables into an oven tray and drizzle with olive oil and honey.
Add some sprigs of fresh rosemary and season well.
Place in a pre-heated oven 210C/410F/Gas Mark 6, for about 20 minutes to cook all the vegetables.
Remove from the oven and coat all the vegetables in the glaze in the base of the pan and serve.
For the Mint Sauce:
Mix all ingredients together.
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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