Monday, 2 August 2010

Lavender Lamb

I have a pretty small garden, with not even enough room for the number of roses I'd like to grow, so I appreciate multi-purpose plants, lavender fits this quite nicely. It can be used for more than toiletries though.

First get a leg (or part leg) of lamb, size depends on the number of people you want to feed (800g will feed 3 adults), then get it butterflied. You can do that yourself if you have the knives & the skill, but a decent butcher will do for you as part of buying the meat.

Next you'll need some lavender, you just want the flowers and since they are currently in bloom use fresh ones, you need a handful (if you have to use dried, they are more intense, so halve the amount), a couple of sprigs of rosemary and 4-5 garlic gloves. Grind it together with some pepper & salt and then add a dash of olive oil to bind it. Coat the lamb & leave it for a couple of hours.

You'll want a fairly hot BBQ/Grill. The lamb wants 10-15 minutes a side, I'm using a meat thermometer & its set at 65c which is the bottom end of well done. Normally I'd have lamb rarer than that, but I was cooking for a couple of other people that wanted/needed it well done. Once you time has elapsed or your chosen internal temperature is reached then take the lamb off & let it rest. It will produce a reasonable amount of juices, which can be used for sauce/stock/gravy. Most of the herb crust will have charred, so you can scrape that off, it's job is done now. Slice and serve

The lavender is quite a delicate flavour, which comes as a bit of a shock after the grinding (which can make your kitchen smell like a natural trust gift shop) and really complements the lamb well.

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