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.”
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
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.