Be careful with the flavouring and you're in for a treat.


  • 1.8-2kg leg of lamb
  • 1 sprig of lavender
  • 6 cloves of garlic
  • olive oil to season


  • Cover the roast with olive oil, just using your hands, making sure it's covered all over.
  • Then make little incisions all over the leg of lamb and put a little bit of lavender and some garlic in there.
  • You need to dig down 1.5-2cms. Then all you've got to do is just put the sprigs into the holes with a little bit of garlic.
  • That goes in the oven for about 2 hours at 200°C.
  • About half-an-hour before it's finished cooking we're going to take it out for a while and glaze it with lovely lavender-flavoured honey.
  • When the lamb's been roasting for about 90 minutes, make a glaze. It's just some honey with some oil and a little bit of lavender to give it a nice flavour, about 3/4 tablespoons of honey, a little bit of oil, a few seeds of lavender - again, not too much. We just want a hint of the taste.
  • Leave that to warm gently and get the meat out of the oven.
  • Take the little burned sprigs of lavender out of the meat, then we are just going to spoon the glaze over it.
  • Pop it back into the oven for another 30 minutes.
  • Take it out and it's all ready to carve and serve.

More by Trish Deseine:

Find recipes by keyword:

family dinners french spring summer mains entertaining trish's mediterranean kitchen