Honey Roasted Lavender Lamb

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  • Serves: 6
  • Complexity: easy


  • 1 kg (1lb 2oz) Leg of Lamb
  • 8 Garlic Cloves (peeled)
  • 1 Bunch of Lavender
  • Sea Salt
  • Freshly Ground Black Pepper
  • 1 tbsp Heather Hills Farm Lavender Honey
  • 100g (3½oz) Heather Hills Farm Lavender Honey
  • 30ml (1fl oz) Olive Oil


  1. Preheat the oven to 180°C/350°F/Gas 4.

    Push a sharp knife into the lamb all over, making 2cm (¾inch) deep slits. Cut the garlic cloves into slices (or halve if very small). Cut the lavender stalks down to ½cm. Push a garlic slice and lavender head into each slit.

    Put the lamb in a roasting tin, season and brush with the honey, which will help crisp the surface. Cook for 40 minutes.

    Meanwhile, make the glaze. Warm the honey and oil in a saucepan until runny but not hot, then whizz in a blender on a high speed until thoroughly emulsified. Put in the fridge for a few minutes to cool and thicken.

    Brush the glaze over the lamb, making sure it gets it into all the slits. Continue cooking for a further 20 minutes, brushing on more glaze every few minutes until it is used up. The lamb should be tender and the juices running a pale pink when pierced with a skewer.

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