My F&W
quick save (...)
Roast Leg of Lamb with Rosemary and Lavender
© Paul Costello

Roast Leg of Lamb with Rosemary and Lavender

  • ACTIVE: 35 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 6 to 8
  • STAFF-FAVORITE

This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the addition of chopped fresh lavender. It's served with a sweet-and-sour shallot jam made from dates, honey and apple cider vinegar.

  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 1/4 cup minced rosemary
  3. 3 tablespoons minced fresh lavender leaves (see Note)
  4. 4 garlic cloves, grated
  5. One 3 1/2-pound boneless leg of lamb
  6. Kosher salt
  7. Freshly ground black pepper
  8. 6 medium shallots, thinly sliced
  9. 1/2 cup pitted Medjool dates, thinly sliced
  10. 1 teaspoon honey
  11. 1/4 cup apple cider vinegar
  1. Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.
  2. Roast the lamb for about 15 minutes, until just starting to brown. Reduce the oven temperature to 375° and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130° for rare meat. Transfer the lamb to a carving board and let rest for 30 minutes.
  3. Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shallots, dates, honey and a pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are softened, about 7 minutes. Add the vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 minutes; season with salt and let cool.
  4. Untie the lamb roast and slice the meat against the grain. Serve with the shallot-date jam.
Make Ahead The shallot-date jam can be refrigerated for up to 5 days. Bring to room temperature before serving with the roast leg of lamb. Notes Fresh lavender is sold at farmers' markets. If it's unavailable, substitute 1 1/2 tablespoons herbes de Provence.

Suggested Pairing

A bold fruit-forward Zinfandel.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.