Roast leg of lamb with garlic and lavender recipe

• 1.5 kg (3.3lbs) Leg of lamb
• 1 Garlic bulb, unpeeled and halved horizontally
• 8 Lavender sprigs, flower heads only
• 150 ml (5.3fl oz) Olive oil
• 6 Garlic cloves, peeled and halved
• 2 Shallots, unpeeled and halved
• 1 pinch Sea salt
• 1 pinch Freshly ground black pepper

1. Put the lamb in a cling film-lined roasting tin that fits in the fridge and season with black pepper (don't season with salt now, as it draws the blood out of the lamb.
2. Salt is always added just before cooking meat).
3. Add the garlic bulb and 6 heads of the lavender and pour 90ml/3fl oz/generous 1/3 cup of the oil over the top.
4. Rub the seasoning in thoroughly, then wrap the lamb in the cling film and leave in the fridge overnight.
5. Preheat the oven to 200C/400F/gas 6.
6. Unwrap the lamb, put it back in the roasting tin with the garlic bulb and dab it with kitchen towel.
7. Pierce it several times with a sharp knife and push a halved garlic clove inside each opening.
8. Add the shallots to the pan, pour the remaining oil over the top, season with salt and pepper and then roast in the preheated oven for 1 hour until golden brown on the outside but still pink and moist inside.
9. Remove the lamb from the tin and wrap it in foil to keep warm.
10. Pour 100ml/3.5fl oz/scant 1/2 cup water in the roasting tin to deglaze, then return to the oven and cook for 3-4 minutes until reduced.
11. This will gather all the flavours from the caramelization of the meat and give you the concentrated juice you need.
12. Unwrap the lamb.
13. You will find some juice has also gathered in the foil - add it to the juice in the roasting tin, stir and set aside.
14. Slice the lamb, then drizzle it with the juice, sprinkle with the remaining lavender flowers and serve with sauteed potatoes.

lamb, garlic, only, garlic, shallots, salt, freshly ground black pepper

Taken from www.lovefood.com/guide/recipes/13049/daniel-galmiches-roast-leg-of-lamb-with-garlic-and-lavender (may not work)