Best Lavender Marinated Leg Of Lamb Recipes

LAVENDER-MARINATED LEG OF LAMB

Steps:

• Using a small, sharp knife, make 24 incisions all over the lamb.
• Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary.
• In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.
• Add the lamb and coat well.
• Cover and refrigerate overnight.
• Light a grill. Bring the lamb to room temperature and season with salt and pepper.
• Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare.
• Transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it.
• Serve with lemon wedges and additional olive oil.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.