Butterflied leg of lamb with lavender, honey & claqueret served in a dish

Butterflied leg of lamb with lavender, honey & claqueret

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(3 ratings)

Prep: 20 mins Cook: 35 mins Plus resting

More effort

Serves 8

In France, claqueret is used as a dip for radishes or bread, but the goat’s cheese, garlic and herbs in this cheese-based sauce also work well with lamb

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal614
  • fat38g
  • saturates18g
  • carbs16g
  • sugars15g
  • fibre1g
  • protein50g
  • salt0.5g


  • 2¼kg leg of lamb (pre-boned weight), butterflied (ask your butcher to do this)



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 6 garlic cloves
  • 5 lavender sprigs, leaves and flowers chopped
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    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

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp lavender honey
  • 2 lavender sprigs, leaves and flowers chopped


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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4th Aug, 2018
Wonderful way to cook lamb. I used a 2.5kg shoulder and kept the bone in. All other ingredients I kept the same as the recipe but I went for long, slow cooking to let the fat render out. DELICIOUS.
11th Aug, 2019
Sounds delicious! Can you please advise the temperatures and time in the oven?
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