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Leg of lamb with lavender

Recipe from: 12/9/2008 12:00:00 AM

Ingredients 11
Servings 8
Time 180


  • 1 leg of lamb (about 2kg)
  • Sea salt and milled black pepper
  • 500ml (2 cups) buttermilk
  • Finely grated zest and juice of 1 small lemon
  • 125ml (½ cup) olive oil
  • Peeled cloves from 1 head of garlic
  • 60ml (4 tablespoons) finely chopped lavender leaves
  • Large bunch lavender
  • 30ml (2 tablespoons) cornflour
  • 250ml (1 cup) cream
  • 60ml (4 tablespoons) medium dry sherry


Place the lamb in a roaster and season with salt and pepper. Mix together the buttermilk, lemon zest and juice, olive oil, garlic cloves and chopped lavender and pour over. Set aside at room temperature for 3 to 4 hours (or refrigerate overnight if you have the time). Heat the oven to 200°C. Place the lavender bunch on top of the meat, cover with foil and roast for 30 minutes. Reduce the oven temperature to 160°C and roast for a further 2 hours or until the lamb is very tender. Transfer the lamb to a clean roaster. Increase the oven heat to 220°C and roast uncovered for about 20 minutes to brown the meat while finishing the sauce. Mix together the cornflour, cream and sherry, and add to the pan juices. Mash the garlic cloves into the sauce and whisk until smooth and thickened (buttermilk has a tendency to separate while the lamb roasts). Place the lamb on a carving board and garnish with fresh lavender. Offer the sauce separately.

Read more on: roast  |  slow cook  |  lamb


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