It’s a lavender season in Texas! So why not combine lamb and lavender and create a truly French County feast! Don’t get intimidated, it’s a lot easier than it looks!

Adapted from BBC Good Food


 

 

INGREDIENTS:

  • 5 Pound leg of lamb (pre-boned weight), butterflied.
  • 6 garlic cloves
  • 5 lavender sprigs , leaves and flowers chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons lavender honey

    For the claqueret

    • 14 Oz fromage blanc
    • 3.5 Oz soft goat’s cheese , crumbled
    • 6 tablespoons crème fraîche
    • 3 shallots , finely chopped
    • 3 garlic cloves , crushed
    • 1 tablespoon white wine vinegar
    • 1 tablespoon dry white wine
    • 1 ½ tablespoons extra virgin olive oil
    • 3 tablespoons chives , finely chopped
    • 3 tablespoons parsley , finely chopped
    • 3 tablespoons chervil (French parsley) , finely chopped

      For the glaze

      • 2 tablespoons balsamic vinegar
      • 2 tablespoons lavender honey
      • 2 lavender sprigs , leaves and flowers chopped.

        DIRECTIONS:

        • 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 428F. 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 pesto 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 pan 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 375F 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.

              Hope you’ll enjoy this fabulous butterflied leg of lamb!

              If you need leg of lamb, check out what we have to offer!

              Beef Meatballs with Carrots and Apple
              Easy Lamb Kebabs