If your not sure about the lavender… trust me it is delicious and is a magical flavor pairing with lamb and rosemary. This is the perfect dish for Easter and better still, it is all cooked in one pot.
- 1 Sprig of Rosemary
- 1tsp. Dried Lavender
- Salt, pinch
- 1tsp. Black pepper 1 tsp
- 2 Cloves of garlic. made into a paste.
- Olive Oil
LAMB & VEGETABLES
- 4lb half leg of lamb, boneless.
- 5 Carrots, thick chunks
- 2 Bunches fresh spinach.
Mix all the marinade ingredients together.
Brown the lamb on all side in a hot pan with oil, salt and butter. Should take about 5 – 6 minutes
Once browned all over put the lamb on a chopping boar. Add the carrots to the pan mix until coated in the oil, then turn off the heat. When the lamb is cool enough to touch rub the lamb with the marinade. Place it back in the pan on top of the carrots.
Place in a pre heated oven, 375oF / 190oC for 40 45 minutes depending on how thick your lamb is.
Take the lamb out of the pan and rest for them minutes. Get the pan on a high heat, add the spinach and mix around until it is whistled.
When it looks like this and the lamb has had 10 minutes resting. Carve and serve.