Main content

Lavender and Garlic Roasted Lamb with Dauphinoise Potatoes

Lavender is the secret ingredient in this posh Sunday lunch. Served with creamy Dauphinoise potatoes and juicy tomatoes, this feast is hard to beat.


  • 1 boned leg of lamb

  • 1 bulb of garlic

  • 1 x 75g tin of anchovy fillets in olive oil, roughly chopped

  • 1 bunch of lavender, freshly picked

  • salt and pepper to taste

  • 1 tbsp olive oil

  • 1 lemon

  • Lavender Honey Glaze

  • 100ml lavender honey

  • 100ml olive oil

  • Dauphinoise Potatoes

  • 25g butter

  • 600ml double cream

  • 150ml full fat milk

  • 2 shallots

  • 2 cloves garlic

  • 2lb king edward potatoes

  • 50g cheddar

  • 100g mozzarella

  • seasoning

  • Vine roasted tomatoes

  • 4 x 3 ripe tomatoes (not too large) on the vine

  • 2 tsp thyme leaves, finely chopped

  • 3 cloves garlic, finely chopped

  • ¼ tsp maldon sea salt

  • ¼ tsp ground black pepper

  • olive oil


  • 1.

    Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2 cm deep. Then peel the garlic bulb and cut into thin strips and place 1 slice of garlic and a good pinch of anchovy fillets into each hole. Pick a sprig of lavender and place this into a hole too. Continue until all the holes are full. Heat a roasting tray over your hob. Season the lamb with salt and pepper, drizzle with olive oil and then seal the meat in the roasting tray . Halve the lemon and place in the tray. Roast in a pre-heated oven (180°C, 350°F) for 1 hour basting all the time, until the meat is tender. With the last 20 minutes to go pour over the glaze and return to the oven to continue to cook.

  • For the lavender honey glaze:

  • 1.

    Warm the honey in a pan and then with a blender on a high speed mix it together with the oil until emulsified. This creates a warm glaze to go over the lamb.

  • For the potatoes:

  • 1.

    Peel and slice the potatoes as thin as possible (preferably using a Mandolin). Peel and chop the garlic and shallot and sauté lightly in a little butter. Add the milk and cream and bring to a gentle simmer. Add the potatoes and cook on a simmer for about 8-10 minutes until just cooked. Season well and place into a serving dish; top with the cheese by grating the cheddar and crumbling the mozzarella. Place under a pre-heated grill for a couple of minutes to colour and serve.

  • For the tomatoes:

  • 1.

    Keeping the tomatoes on the vine, divide into sets of three. Make a small slash in each tomato. In a small bowl mix together the thyme, garlic, salt and ground black pepper to make a fine thyme paste. Place a little of this mixture in the slash of each tomato. Place the tomatoes in a roasting tray, just big enough to hold all the tomatoes and drizzle olive oil over the tomatoes. Cook in a pre-heated oven 200°C until the tomatoes look wrinkled, delicious and ready for the mouth, approx 20-30 mins.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings