Butterflied Leg of Lamb with Lavender & Garlic
This butterflied leg of lamb is deliciously done either in the oven or on the grill. Ideally, you want to let the flavours infuse for a couple of hours or overnight before cooking – but otherwise, the involvement for this dish is quite low.
Butterflied leg of lamb
4 cloves of Garlic
1 tsp of Lavender
2 sprigs of Rosemary (leaves only)
1 Tbsp Olive Oil
Fresh ground black pepper
1 tsp Kosher salt
- Pat the lamb dry and using a sharp knife cut small slits in the fat layer every 2″. Cover the roast with olive oil.
- Using a pestle and mortar, combine the rosemary, lavender, pepper and garlic. Insert into the slits, and as a rub on the roast. Wrap in a plastic wrap and set in the fridge for at least 2 hours or overnight.
- Take the roast out of the fridge, remove the plastic wrap, sprinkle with salt and set it in a baking dish on a grill with the fat-side up.
- (*Optional – add potatoes tossed in olive oil under the meat to bake together.)
- Let meat rest for 30 minutes to bring it to room temperature.
- Heat the oven (or grill) to 450° F and set the rack in the middle position.
- Bake the roast at 450° for 10 minutes, then reduce the heat to 375° F for 25 -35 minutes until a thermometer inserted into the thickest part reads 135° (for medium-rare) /145° (for medium).