Lavender and Garlic Roasted Lamb with Dauphinoise Potatoes

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.