Grilled Leg Of Lamb With Lavender-Rosemary Rub

• 5 - 6 lb. boneless leg of lamb, fat trimmed and butterflied
• 3-4 cloves of garlic, sliced thinly
• 2 Tbsp. fresh or dry Lavender flowers
• 3 Tbsp. fresh rosemary, chopped
• 2 Tbsp. fresh mint, chopped
• 3 Tbsp. olive oil
• salt and pepper to taste
• several sprigs fresh lavender for garnish

1. Make 20 small incisions in the lamb in various places and tuck a slice of garlic into each incision.
2. In a bowl combine the lavender, rosemary, mint, and olive oil. Rub the mixture over the lamb and refrigerate for a minimum of 2 hours.
3. Preheat an outdoor grill or the broiler unit of your range. If you are using the outdoor grill, place the lamb on the grill 4 inches from the coals. If you are using the broiler, place the lamb in a 7 Qt. sauteuse and place the pan 4 inches from the broiler element. Broil or grill until the first side has reached a rich, caramelized color, about 15 minutes. Turn the lamb and continue to cook until a meat thermometer reads 130u0b0F-135u0b0F or medium rare. Cover w/ foil and let rest for 15 minutes.
4. Slice the lamb across the grain, place on a warm platter, garnish with fresh rosemary sprigs and serve.

lamb, garlic, flowers, fresh rosemary, fresh mint, olive oil, salt, several sprigs

Taken from www.epicurious.com/recipes/member/views/grilled-leg-of-lamb-with-lavender-rosemary-rub-50178970 (may not work)