Lavender Leg of Lamb

I first created this recipe for Fathers Day back in 2009 and it’s become one of my signature dishes (in fact I can exclusively reveal that it will be going in my book ‘Cook, Fuse Eat’). People always raise their eyebrows at me when I mention putting lavender with lamb, but it really does need to be tried to be believed! Serve with Herby Mashed Potato, Chantenay Carrots and Savoy cabbage for the perfect Easter dinner for your family.

What’s In It?

  • 2kg/4.5lb Leg of Lamb (on the bone)
  • 100ml Red Wine (Merlot is good)
  • 4 cloves of Garlic (crushed)
  • 6 tbsp Olive Oil
  • 2 tbsp Fresh Rosemary Leaves (chopped)
  • 1 tbsp Dried Lavender (Edible Grade)
  • 1 tbsp Fresh Thyme Leaves (chopped)
  • 2 tbsp Dijon Mustard
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Sea Salt
  • 1 tsp Coarsely Ground Black Pepper
  • 1 tsp Cornflour (optional)

How Do I Make It?

Place the rosemary, lavender, thyme, garlic, 1 tbsp of Dijon mustard, salt and pepper in a food processor and process for 30 seconds until coarsely chopped.

Add the olive oil to the mixture and process for a further minute until the mixture has combined.

Using a sharp knife, carefully make slits across the surface of the lamb and then smear the herby mixture all over it making sure to push right down into the slits.

Place the lamb in a roasting tin, cover with cling film and put in the fridge for a minimum of 2 hours, but ideally overnight to fully absorb all of the flavours.

After this time, remove the lamb from the fridge and take off the cling film. Leave to sit until it has reached room temperature.

Preheat the oven to 220ΒΊC/Gas Mark 5. and place the roasting tin with the lamb on the middle shelf for 10 minutes.

Reduce the temperature of the oven to 180ΒΊC/Gas Mark 4 and roast for a further 1 1/2 hours.

Once the lamb is cooked, transfer it to a carving board, loosely cover with foil and leave it to rest while you make the gravy.

To make the gravy:

Skim the fat from the roasting tin, then place the tin on top of the hob on a low heat.

Add the red wine and stir well. Heat for about a minute, making sure it doesn’t start to boil.

Add the balsamic vinegar and the remaining 1 tbsp of Dijon mustard and mix well.

Depending on how you like your gravy, you can add some boiling water for a thinner consistency, or alternatively you can add 1 tsp of cornflour dissolved in a small amount of water to thicken it up.

Anupreet Attridge is a married mum of two who has a passion for fusion cooking and is a self-confessed beauty junkie. She currently teaches Indian Cookery and is in the process of writing her own cookbook. Anupreet has already hosted 2 successful pop up restaurant evenings at the Primrose Cafe in Bristol and will be appearing on stage at the Bristol Foodies Festival in May. She draws her inspiration from various styles and cultures and focuses on using unprocessed, organic and unrefined ingredients.

You can find another one of her recipes here β€”>

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