Lovely lavender lends a distinctive woody aroma to this roast lamb and vegetable recipe.


  • 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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


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