Rosemary, Garlic and Lavender Infused Lamb
Serves 6
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63 calories
3 g
4 g
5 g
2 g
1 g
24 g
39 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
24g
Servings
6
Amount Per Serving
Calories 63
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 4mg
1%
Sodium 39mg
2%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 2g
Vitamin A
0%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 leg of lamb, about 1.2 kg
  2. 6 garlic cloves, unpeeled
  3. 3 garlic cloves, peeled
  4. 10 anchovy fillets in olive oil
  5. 1 rosemary sprig, leaves stripped
  6. 2 tbsp olive oil
  7. 2 tbsp balsamic vinegar
  8. 1 tbsp Dijon mustard
  9. Freshly ground black pepper
  10. 4-5 lavender sprigs
  11. Mixed fresh herbs to decorate
Instructions
  1. Pre heat the oven 220°C/gas 7.
  2. In a blender, whizz the anchovies, peeled garlic, rosemary, mustard, olive oil, vinegar and black pepper, to make a rough paste.
  3. Place the Lamb in an ovenproof dish, and rub the paste all over.
  4. Cover with cling film and chill in refrigerator 2-3 hours.
  5. Take the lamb out of the fridge half an hour before cooking.
  6. Remove the cling film and put the unpeeled garlic around the meat.
  7. Bake in the oven for 20 minutes, before reducing the temperature to 150°C/gas 2.
  8. Cook for a further 2 ½ hours, basting the meat every ½ hour.
  9. Take out of the oven, and place the lavender sprigs over the meat.
  10. Cover with tin foil and rest for 15 minutes. Scatter with fresh herbs before serving.
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calories
63
fat
5g
protein
2g
carbs
3g
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