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!