Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
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.