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Lavender and Rosemary Roasted Lamb
Indulge in the aromatic delight of Lavender and Rosemary Roasted Lamb, a dish that combines the earthy flavors of fresh herbs with the floral notes of lavender. This succulent roast is perfect for special occasions or family gatherings, filling your home with an irresistible fragrance as it cooks. The leg of lamb becomes tender and juicy, making it a centerpiece that will leave your guests raving about the meal long after it's served. With roots in Mediterranean cuisine, this recipe showcases the timeless harmony of herbs and meat, a true classic that celebrates the art of roasting.
Ingredients
- Black pepper
- 1 teaspoon, freshly ground
- Salt
- 1 tablespoon, or to taste
- Olive oil
- 3 tablespoons
- Garlic
- 4 cloves, minced
- Dried lavender
- 2 teaspoons, culinary grade
- Fresh rosemary
- 4 sprigs
- Leg of lamb
- 4-5 pounds, bone-in or boneless
- Chicken or vegetable broth
- 1 cup (for basting and moisture)
Instructions
- Preheat the oven to 325°F (165°C).
- In a small bowl, mix together the dried lavender, minced garlic, olive oil, salt, and black pepper to form a paste.
- Rub the lavender-garlic paste all over the leg of lamb, ensuring every surface is evenly coated for maximum flavor.
- Place the lamb on a roasting rack in a roasting pan. This allows heat to circulate around the meat, promoting even cooking.
- Insert the fresh rosemary sprigs underneath the lamb for added flavor during roasting.
- Pour the chicken or vegetable broth into the bottom of the roasting pan to keep the lamb moist and to create a flavorful base for any sauce later.
- Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare. Baste the lamb with the broth every 30 minutes to enhance moisture and flavor.
- Once cooked, remove the lamb from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a juicy roast.
- Slice the lamb against the grain and serve it with your favorite side dishes, such as roasted vegetables or a fresh salad.
Tips
- For a more intense lavender flavor, consider infusing the olive oil with fresh lavender a day prior to cooking.
- This lamb pairs beautifully with a red wine reduction sauce, made by deglazing the roasting pan with red wine and reducing to a syrupy consistency.
- If you prefer a more herbal flavor, you can add thyme or oregano to the paste.
Dietary Information
Servings: 8 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 2 hours Calories: 420 Fat: 30g Carbs: 1g Protein: 36g Sodium: 550mg Sugar: 0g
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