Lavender Leg of Lamb
A friend of ours cooked this recipe for us once, and it was truly delicious! To purchase dried lavender flowers, I would recommend contacting Lynda Dowling at her lavender farm: http://www.happyvalleylavender.com/
1.5 pound Leg of lamb (boneless) 2 Tbsp Lavender flowers, dried
1 Tbsp White balsamic vinegar 1 Tbsp Thyme, dried
1 tsp Whole sea salt 1 tsp red pepper flakes
½-1 cup Yogurt 1 large shallot
Wash and pat dry leg of lamb. (Do not remove netting or string.)
Drizzle with vinegar and rub in salt.
Mince shallot and stir into yogurt along with the other herbs and spices.
Spread yogurt mixture over leg of lamb in baking dish.
Cover and marinate in the refrigerator for at least 1 hour or overnight.
Bake at 200 °C (400 °F) for ca. 1.5 hour, covered with lid or unbleached baking paper.
Cover and marinate in the refrigerator for at least 1 hour or overnight.
Bake at 200 °C (400 °F) for ca. 1.5 hour, covered with lid or unbleached baking paper.