Multi-Michelin-awarded Irish chef, Richard Corrigan shares one of his all-time favourite Easter recipes with us – leg of lamb with rosemary and lavender. Delight your family this weekend with a recipe that is full of flavour and finesse, and one that is sure to impress.
Richard says: “The lavender adds a beautiful floral flavour to the dish and complements the honey nicely. If you can’t get your hands on fresh lavender or rosemary, then dried will work too. I use Daphne Tilley’s Elwy Valley lamb for this recipe because it is simply the best. However, high-quality lamb from your local butcher will work just as well. For best results, make sure you allow the meat to rest for at least 30 minutes before serving.”
Ingredients
2kg/4½lb leg of lamb, on the bone
1 small bunch of English lavender
5 sprigs of rosemary
2 cloves garlic
1 small jar of honey
30g salt
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Remove the lavender buds from the stalks and add to the honey.
3. Pull the rosemary leaves from the stalks and place in a blender, add the salt and blitz. Rub the lamb all over with the salt and place in a roasting tray.
4. Cover with foil and place in the oven for 20 minutes. After which remove the foil and leave to roast for a further 40 minutes (for medium).
5. Pour over the lavender and honey, return to the oven for a further 10 minutes.
6. Remove the lamb and leave it to rest for 10-15 minutes, with some foil on top to keep it warm.
7. Serve with the pan juices and spring vegetables.
