FRAGRANT ROAST LAMB WITH HONEY AND LAVENDER
- 60 ml honey
- 20 ml fresh rosemary, chopped
- 20 ml fresh lavender, finely chopped
- 1 pinch salt and pepper
- 4 garlic cloves, quartered
- 1.4 kg lamb roast
- 1 beef stock pot, dissolved in boiling water
- 50 ml olive oil
- 300 ml water
Pierce the roast with the tip of the blade of the knife, insert garlic cloves and season with salt and pepper.
In a pestle and mortar, grind the lavender, rosemary, honey, Beef Stock Pot and oil together.
In a pestle and mortar, grind the lavender, rosemary, honey, Beef Stock Pot and oil together.
Rub the infused oil over the roast, cover and refrigerate overnight. Place lamb in casserole, covered, add water and roast in preheated oven at 200°C for 1 hour or until the lamb is medium rare.
For a longer roasting, reduce the heat to 160°C and roast for 3-4 hours until the meat is tender and falling off the bone.
Let the meat rest for 10 min before carving. Serve with your favourite accompaniments.
Recipe posted by Elize de Kock
Photo: Elize de Kock
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