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Leg of Lamb Roasted with Lavender and Elderflower with Rose Butter Carrots
5 / 5
Lean leg of lamb
Gas mark 4-5, 180°C, 350°F
Between 4 and 6 people
Cooking Time Detail:
25 minutes per 450g/½kg (1lb) plus 25 minutes for medium cook 2 hours
1 Lean leg of lamb
5 Sprigs of edible lavender leaves or rosemary
2 Stems edible lavender flowers
5x15mlsp (5tbsp) Elderflower cordial
50g (2oz) Butter
20 Scented edible rose petals (approx one garden rose)
225g (8oz) Small carrots, peeled
Pre-heat the oven
Place a large piece of foil into a large roasting tin and place the leg of lamb onto the foil.
Spike lavender leaves and flowers into and around the joint. Season and pour over the elderflower cordial. Loosely wrap the foil around the joint so that the cordial laps around the base of the joint (but don't totally cover it - leave the top open and exposed). Baste occasionally during roasting.
Meanwhile, make the Rose Petal Butter: Take the butter and place on a piece of foil and squeeze it into a long sausage shape.
Remove the small white marking at the base of the petal, as this is bitter. Place the petals around the butter. Wrap and leave in the fridge for the flavours to develop (this can be made the night before if you wish).
Steam the carrots and serve topped with a thick slice of rose butter. You can eat the petals if you wish or discard and just rely on the perfume flavour created.
Allow the joint to rest for 10 minutes before carving and serve in thick slices with vegetables and drizzled with the flowery meat juices.
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