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Categories:Viewed: 79 - Published at: 7 years ago
Ingredients
- 5 - 6 lb. boneless leg of lamb, fat trimmed and butterflied
- 3-4 cloves of garlic, sliced thinly
- 2 Tbsp. fresh or dry Lavender flowers
- 3 Tbsp. fresh rosemary, chopped
- 2 Tbsp. fresh mint, chopped
- 3 Tbsp. olive oil
- salt and pepper to taste
- several sprigs fresh lavender for garnish
Method
- Make 20 small incisions in the lamb in various places and tuck a slice of garlic into each incision.
- In a bowl combine the lavender, rosemary, mint, and olive oil. Rub the mixture over the lamb and refrigerate for a minimum of 2 hours.
- Preheat an outdoor grill or the broiler unit of your range. If you are using the outdoor grill, place the lamb on the grill 4 inches from the coals. If you are using the broiler, place the lamb in a 7 Qt. sauteuse and place the pan 4 inches from the broiler element. Broil or grill until the first side has reached a rich, caramelized color, about 15 minutes. Turn the lamb and continue to cook until a meat thermometer reads 130°F-135°F or medium rare. Cover w/ foil and let rest for 15 minutes.
- Slice the lamb across the grain, place on a warm platter, garnish with fresh rosemary sprigs and serve.
