Honey Roasted Lavender Lamb

Directions

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.