- 2¼kg leg of lamb (pre-boned weight), butterflied (ask your butcher to do this)
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 6 garlic cloves
- 5 lavender sprigs, leaves and flowers chopped
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp lemon juice
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 4 tbsp lavender honey
For the claqueret
- 400g fromage blanc
- 100g soft goat’s cheese, crumbled
- 6 tbsp crème fraîche
- 3 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 garlic cloves, crushed
- 1 tbsp white wine vinegar
- 1 tbsp dry white wine
- 1 ½ tbsp extra virgin olive oil
- 3 tbsp chives, finely chopped
- 3 tbsp parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 3 tbsp chervil, finely chopped
Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…
For the glaze
To make the claqueret, mix all the ingredients together. The flavours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead, cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.
Heat oven to 220C/200C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a small knife to make incisions all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.
Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. The lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.