Lavender and Herb-Encrusted Slow-Roasted Leg of Lamb


2 tablespoons olive oil
1 7- to 10-pound bone-in leg of lamb
2 cups red wine
1 cup chicken stock
10 sprigs fresh mint
6 sprigs fresh thyme
20 leaves fresh basil
1/8 cup ground fresh lavender
1 head of garlic, peeled and separated into whole cloves
Salt and freshly ground pepper, to taste


Preheat oven to 350 degrees. Heat oil in large skillet; add lamb and brown on all sides. Place lamb in a deep-dish baking pan; cover with wine and stock. Score the lamb and press the herbs and garlic into the meat. Sprinkle with salt and pepper. Roast slowly in preheated oven 2 to 3 hours, until lamb is tender and starts to separate from the bone. Remove lamb from pan. Place all herbs and garlic in bottom of pan; bring to a boil on the stovetop. Reduce liquid slightly, then strain to make the perfect sauce to complement the dish.


6 to 8 servings

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