LAVENDER IS THE STAND-OUT INGREDIENT IN A POSH ROAST THAT ’ S PERFECT FOR A SPRING CELEBRATION
Harts Kitchen
LAVENDER ROAST LEG OF LAMB
LAVENDER IS THE STAND-OUT INGREDIENT IN A POSH ROAST THAT ’ S PERFECT FOR A SPRING CELEBRATION
Ingredients
Serves 8 1 leg of lamb , about 2.25kg ( 5lb ) 1 bulb of garlic , cloves peeled 1 x 75g can anchovy fillets in olive oil Lots of tiny sprigs of fresh lavender Salt and pepper to taste About 2 tbsp lavender honey or lavender mustard
Lavender Honey Glaze
100ml ( 31/2fl oz ) lavender honey 100ml ( 31/2fl oz ) olive oil
Method
1 . Preheat the oven to 180 ° C / 350 ° F / gas mark 4 . Using a sharp knife , prick the leg of lamb all over , about 20 times and about 2cm ( 3⁄4 in ) deep . Cut the garlic into thin strips and place one slice of garlic and a third of an anchovy fillet into each hole . Pick a sprig of lavender and place this into the holes , too . Continue until all the holes are full . 2 . Place the joint in this roasting tray . Season with salt and pepper , and drizzle with lavender honey or spread with lavender mustard . Roast in the oven for 1 hour 20 minutes for a 2.25kg ( 51b ) leg of lamb , basting occasionally . 3 . Warm the honey for the glaze in a small pan , then , with a hand blender on a high speed , pour the oil in to create a warm glaze . Pour over the lamb , and return to the oven to cook for a further 20 minutes . 4 . When the lamb is cooked , let it rest for 15 minutes before carving .
Make It With James Martin Baker ’ s Dozen 13.5 ” Large Roaster RRP : £ 29.00 Harts Price : £ 14.50
Made from heavy grade carbon steel for even heat distribution , this is suitable for oven use up to 210 ° C . All surfaces are double layer non-stick , and it ’ s dishwasher safe so you can put your feet up after you ’ ve cooked the Sunday roast .
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