Lavender Salt Crusted Lamb
Posted on July 11 2017
- 8kg leg of lamb, bone in
- 6 garlic cloves, sliced
- leaves from 2 fresh rosemary sprigs
- olive oil, to drizzle
For the lavender sea salt rub
- 4 generous tbsp culinary lavender
- 2tbsp good-quality coarse
- sea salt
- 1tsp ground black pepper
To make the rub, put all the ingredients in a bowl and mix together. Store the rub in a glass jar with a tight-fitting lid for up to 6 months.
Preheat the oven to 220°C/ 425°F/Gas 7.
Rinse the lamb under cold running water and pat dry with a paper towel. Put the leg in a roasting pan and, with a sharp knife, make shallow incisions over the lamb. Stud with the garlic and rosemary. Rub the lavender sea salt mixture all over the lamb and drizzle with the olive oil.
Roast the lamb in the preheated oven for 15 minutes, then turn the temperature down to 180°C/350°F/Gas 4 and roast for a further 45 minutes. The lamb will be pink in the middle. If you prefer your lamb medium to well done, cook for a further 15 minutes.
Remove the lamb from the oven, cover loosely with kitchen foil and let rest for 15 minutes before carving.
Recipe credit: Recipes and photographs taken from Smoke and Spice, by Valerie Aikman-Smith, photography by Erin Kunkel (Ryland Peters & Small, £16.99).