Using a sharp knife, slice open the joint
and cut the leg bone out of the meat. Now
unroll the meat and use a sharp knife to
cut long diagonal slits almost all the way
through, an inch or two apart. Cut through
it at right angles to these diagonals so you
end up with a rugged landscape of chunky
lamb mountains and plains.
Tuck the garlic into the meat, sprinkle with
rosemary and lavender, drizzle with olive oil
then roast in a 220C/fan 200C/gas 7 oven for 15 minutes. Remove from the oven and
rest for 10 minutes before slicing and serving
with stuffed Provençale vegetables.