Lavender Roast Lamb

Lavender Roast Lamb

Lavender Roast Lamb is a lovely way of making roast lamb instead of the rosemary variation. If you don't have fresh lavender sprigs, dried lavender will also do. A cold buffet meal just wouldn't be the same without the roast lamb. Or the Traditional Roast Chicken for Christmas.  Roast Lamb at Sunday Lunch will be very much appreciated by everybody around the table. Roast lamb for Christmas is a very traditional meal and you can make it well in advance. Some persons believe in cooking up a storm for Christmas while others will simply pay the fees and enjoy a fabulous Christmas meal at a lovely establishment. Whatever your choice will be, I hope you will have that Roast Lamb for Christmas around your table. It is simply not that difficult to make. You must just make sure you have a good quality of meal, like everything else the quality of the meat is what count. And use lovely fresh herbs, from your own garden or your local nursery. I love St Omer Nursery in Paarl's lovely herbs of good quality. Fresh garlic is also way better that buying the little tubs of garlic that is mixed with other ingredients. The roast lamb for Christmas is a very tasty meat on the table. The prescribed cooking/roasting time for roast lamb is 30 minutes for every 500 g. simply if you have a 2.5 kg meat, you will cook it approximately for 1 and 1/2 hours. Make a delicious gravy from the sauce the roast lamb leave behind or simply enjoy with mint sauce.

Serves: 6 Prep time: 30 Minutes Cook time: 90 Minutes Ready in: 120 Minutes

Nutrition: Calories Carbs: Protein: Fat:

1 leg of lamb, weighing 1.5 kg
6 fresh garlic cloves, thinly sliced
10 fresh lavender sprigs or 1 teaspoon dried lavender
salt and pepper to taste
30 ml honey, heated
Preheat the oven to 200° Celsius.
Using a small, sharp knife, cut slits all over the leg of lamb.Insert 1 garlic slice and 1 sprig of lavender sprig into each slit.
Add all remaining lavender in the roasting tin.
Season the lamb to taste with the salt and pepper and place it in the roasting tin.
Add 15 ml of the heated honey over the lamb.
Roast the lamb in the preheated oven for approximately 1½ hours.
Pour the other 15 ml of heated honey over the lamb afterwards.
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