Ingredients for - Roast Leg of Lamb with Rosemary and Lavender
How to cook deliciously - Roast Leg of Lamb with Rosemary and Lavender
1. Stage
Preheat the oven to 450 degrees F. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.
2. Stage
Roast the lamb for about 15 minutes, until just starting to brown. Reduce the oven temperature to 375 degrees F and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130 degrees F for rare meat. Transfer the lamb to a carving board and let rest for 30 minutes.
3. Stage
Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shallots, dates, honey, and a pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are softened, about 7 minutes. Add the vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 minutes; season with salt and let cool.
4. Stage
Untie the lamb roast and slice the meat against the grain. Serve with the shallot-date jam.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
