Lavender and Rosemary Roasted Lamb

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

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix together the dried lavender, minced garlic, olive oil, salt, and black pepper to form a paste.
3. Rub the lavender-garlic paste all over the leg of lamb, ensuring every surface is evenly coated for maximum flavor.
4. Place the lamb on a roasting rack in a roasting pan. This allows heat to circulate around the meat, promoting even cooking.
5. Insert the fresh rosemary sprigs underneath the lamb for added flavor during roasting.
6. 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.
7. 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.
8. 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.
9. Slice the lamb against the grain and serve it with your favorite side dishes, such as roasted vegetables or a fresh salad.