How To Make Butterflied Leg of Lamb with Lavender, Honey & Claqueret
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 butterflied leg of lamb (approximately 2 kg)
- 2 tablespoons dried lavender
- 3 tablespoons honey
- 1/2 cup Claqueret wine
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
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In a small bowl, mix together the dried lavender, honey, Claqueret wine, minced garlic, olive oil, salt, and pepper.
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Place the butterflied leg of lamb in a large dish and pour the marinade over it, ensuring it is fully coated. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
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Preheat your grill or oven to medium-high heat.
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Remove the lamb from the marinade, allowing any excess to drip off. Reserve the marinade for basting.
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Grill or roast the lamb for approximately 25-30 minutes per side, basting with the reserved marinade every 10 minutes, until the internal temperature reaches your desired doneness (about 130°F for medium-rare).
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Remove the lamb from heat and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and ensures a juicy and tender result.
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Slice the lamb against the grain into thin slices and serve it with your choice of sides. Enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 124mg
- Sodium : 86mg
- Total Carbohydrates : 12g
- Dietary Fiber : 1g
- Sugar : 9g
- Protein : 56g
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