Preparation Time : 45 mins
Cooking Time : 30 mins / LB of lamb
Serves : 8
Ingredients :
  • Boneless Lamb Leg
  • 8 Garlic Cloves, peeled
  • Salt and Black Pepper

Honey Lavender Glaze:

  • 1 pound (16 ounces/450 g) Honey
  • 6 fluid ounces (180 ml) Balsamic Vinegar
  • 3 ounces (85 g) Sugar
  • 1/2 ounces (15 g) Dried Lavender
  • 3 fluid ounces (85 ml) Water
  • 7 ounces (200 g) Wholegrain Mustard
Directons :

Lamb Leg:

Using a thin paring knife, stab leg of lamb 16 times, about quarter of an inch deep. Cut garlic cloves in half lengthwise and push into stab holes in lamb. If necessary truss lamb to an even shape to ensure even cooking.

Honey Lavender Glaze:

Place all ingredients except mustard in a non-reactive saucepan. Place on medium to low heat and stioccasionally. Let lavender steep in liq uid for 30 minutes, then strain off. Finally, stir in wholegrain mustard.

To Cook:

Pre-heat oven to 300°F (150°C/Gas Mark 2).

Season lamb liberally with salt and fresh black pepper. In a large sauté pan, sear lamb until it is an even golden color all over. Transfer lamb to a roasting dish with a little canola oil and place in oven. While roasting, baste intermittently with honey and lavender glaze. Cook lamb to an internal temperature 145°F (60°C). Remove and let it rest for 10-15 minutes covered with foil.

To Serve:

Slice thinly and serve with a little glaze drizzled over the meat.

Garnish suggestion: Grilled zucchini with grilled lemons.