- 2.25 kg leg of lamb (pre-boned weight), butterflied (ask your butcher to do this)
- 6 garlic cloves
- 5 lavender sprigs, leaves and flowers chopped
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoon balsamic vinegar
- 4 tablespoon lavender honey
For the claqueret
- 400 g fromage blanc
- 100 g soft goat’s cheese, fallen apart
- 6 tbsp crème fraîche
- 3 shallots, carefully sliced
- 3 garlic cloves, crushed
- 1 tablespoon gewurztraminer vinegar
- 1 tbsp dry gewurztraminer
- 1 1/2 tbsp extra virgin olive oil
- 3 tablespoon chives, carefully chopped
- 3 tablespoon parsley, carefully chopped
- 3 tbsp chervil, carefully chopped
For the glaze
- 2 tbsp balsamic vinegar
- 2 tbsp lavender honey
- 2 lavender sprigs, leaves and flowers sliced
- ACTION 1
To make the claqueret, mix all the ingredients together. The flavours require time to blend, so preferably you should do this a couple of hours ahead and keep it at room temperature level up until ready to serve. You can likewise make the claqueret further ahead, cover and chill in the fridge, however remember to take it out and bring it to room temperature level prior to serving.
- ACTION 2
Heat oven to 220 C/200 C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a little knife to make cuts all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt utilizing a pestle and mortar, then include the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
- ACTION 3
Put the lamb in a roasting tin and press the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 minutes.
- STEP 4
Turn the heat to 190 C/170 C fan/gas 5 and roast for another 20 minutes. The lamb will be pink. Cover loosely with foil and enable to rest for about 10 minutes. Carve, then serve with the cooking juices and the claqueret.
Dish from Great Food publication, July 2018