Active Time
30 MIN
Total Time
1 HR 20 MIN
Yield
Serves : 8
© Ericka McConnell

How to Make It

Step 1    

Using a small, sharp knife, make 24 incisions all over the lamb. Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary. In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender. Add the lamb and coat well. Cover and refrigerate overnight.

Step 2    

Light a grill. Bring the lamb to room temperature and season with salt and pepper. Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125° for medium rare. Transfer the lamb to a carving board, cover with foil and let rest for 10 minutes before thinly slicing it. Serve with lemon wedges and additional olive oil.

Notes

Dried lavender is available from Dean & DeLuca, 800-221-7714.

Serve With

Roasted tomato halves.

Suggested Pairing

A Bordeaux-style red with subtle tannins will enhance the earthiness of the lamb without overpowering it.

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