Roast Leg of Lamb with Lavender

The classic Leg of Lamb, but lets add a twist. Roast Leg of Lamb with Lavender. Yes, Lavender. The all time favourites are Rosemary, Thyme, Mint. Mix things up a bt with the fragrant Lavender.

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VERY IMPORTANT: Use the exact amount, do not overdo the lavender as it will then make the food bitter. Also, only use the flowers – nothing else. No stalks etc. Just the lavender flowers.

Roast Leg of Lamb with Lavender

Prep Time30 minutes
Cook Time1 hour 15 minutes


  • 1.5 kg Leg of Lamb
  • Salt and pepper
  • 1 bulb Garlic unpeeled – sliced in half
  • 150 ml Olive Oil
  • 2 shallots unpeeled and halved
  • 6 garlic cloves peeled and halved
  • 8 lavender sprigs FLOWER HEADS ONLY


  • Preparation is done the day before for this dish
  • Get a roasting tin that fits in the fridge and line it with cling film – enough t wrap the lamb in.
  • Place the lamb in, and season with pepper only
  • Add the garlic bulb and 6 lavender flower heads
  • Add 90ml of the olive oil over the top of the lamb
  • Rub the seasongs a in thoroughly and spread the oil all over the lamb
  • Wrap the lamb in the cling film and leave in the fridge overnight.
  • When ready the next day, pre heat the over to 200°C
  • Unwarp the lamb and place it in the roasting tin, dab it slightly with a kicthen towel
  • Pierec it a few times with a sharp knife and push a halved garlic clove in each one
  • Add the shallots to the pan, spread out
  • Pour remaining oil over top of the lamb and season with Salt and Pepper
  • Roast in the oven for 1 hour – outside will be nice and brown but pink in the middle
  • Remove the lamb from the tin and wrap in foil to keep warm
  • Pour 100ml in the tin to deglaze and put back in the oven for 3-5 minutes until reduced.
  • Unwrap the lamb, try and save as much juice as posssible in the foil and pour it in the roasting tin. You cannot buy that flavour!
  • Slice the lamb and drizzle it with the juice, sprinkle remainng °lavender flowers.
  • Enjoy!


If you prefer to cook the lamb a bit more, reduce heat to 180ºC and cook until preferred doneness. 
Feel free to use your own personal favourite herbs, swap out the lavender for rosemary. thyme, oregano. Whatever your favourite is. 



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