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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3194kj
  • Fat Total 235g
  • Saturated Fat 100g
  • Protein 173g
  • Carbohydrate 95g
  • Sugar 43g
  • Sodium 3589mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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