- 4 garlic cloves
- 1 1/2 tablespoons chopped thyme, plus 5 thyme sprigs
- 1/2 tablespoon dried lavender or herbes de Provence
- 8 juniper berries
- 2 tablespoons honey
- 1/2 cup canola oil
- Five 3-inch strips of lemon zest
- 3 bay leaves
- One 5-pound bone-in leg of lamb, excess fat trimmed
- 2 medium yellow onions, cut into wedges
- 2 medium parsnips, peeled and cut into 2-inch pieces
- 3 medium carrots, peeled and cut into 2-inch pieces
- 4 tablespoons unsalted butter, melted
- Sea salt
How to make this recipe
In a blender, puree the garlic, chopped thyme, lavender, juniper berries, honey and oil to a smooth paste. Stir in the lemon zest and bay leaves. On a rimmed baking sheet, rub the marinade all over the lamb. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Let stand at room temperature for 30 minutes.
Preheat the oven to 325°. In a roasting pan, toss the onions, parsnips, carrots and thyme sprigs with the butter. Season with salt. Set the lamb on the vegetables and roast for about 1 hour and 45 minutes, basting occasionally, until an instant-read thermometer inserted in the thickest part of the leg registers 140° for medium-rare.
Increase the oven temperature to 450° and roast for 10 minutes longer, until the lamb is deep golden brown. Transfer to a cutting board and let rest for 20 minutes. Carve the lamb and transfer to a serving platter. Sprinkle with sea salt and serve with the vegetables.
Medium-bodied, spice-driven red.