Lavender has a lot in common with its sister, rosemary, so why not try it next time you cook lamb? This recipe will have your kitchen smelling like a dream but don’t worry that it’ll taste perfumey – the savoury richness of the lamb ensures the lavender’s floral properties are kept in check.
4 heaped tablespoons of lavender flowers
2 tbsp of coarse sea salt
1 tsp of ground black pepper
Leg of lamb
6 garlic cloves, peeled and sliced
2 sprigs of rosemary, leaves only
1) Make your lavender salt rub a few days before to allow the salt to infuse in the flavours and the oils of the herbs. Mix the lavender, salt and black pepper together and store in an airtight container until needed, and for up to six months.
2) Lift your lamb out of the fridge and allow to come to room temperature.
3) Heat your oven to 220C/Gas Mark 7.
4) Using a sharp knife, make small incisions in the lamb and stuff with the rosemary leaves.
5) Drizzle rapeseed oil over the lamb and rub with the lavender salt – ensuring you cover all of the meat and the fat.
6) Place the lamb in a roasting dish and pop it into the oven, uncovered, for twenty minutes.
7) Turn the oven down to 160C/Gas Mark 3 for 10 minutes per 500g (rare), 15 minutes per 500g (medium) or 20 minutes per 500g (well done).
8) Although this lamb works well with all the usual Sunday lunch trimmings, we also like to serve with salads and potatoes roasted with garlic.
Recipe adapted from Valerie Aikman-Smith’s Smoke & Spice.