Salt Spring Lavender Lamb

Danny Boome's fresh take on barbecued lamb uses lavender flowers in both marinade and sauce to add a subtle lift to punchier flavours
By Danny Boome
Salt Spring Lavender Lamb
  • Rating:
  • Serves: 6-8
  • Cook Time: 15 minutes (plus pre-cooking corn on the cob)
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

main

  • 1 leg of lamb, butterflied

For the marinade:

  • 3 sprigs of rosemary
  • 2 tbsp lavender flowers, fresh or dry
  • 1/2 onion, thinly sliced
  • 125 ml dry white wine
  • 250 ml olive oil
  • 5 clove garlic, smashed
  • 1 tsp coarsely ground black pepper

For the sauce:

  • lamb trimmings
  • 500 ml dry white wine, lus extra to adjust the final flavour
  • 1 large onion, sliced
  • 2 bay leaves
  • 1 1/2 tsp lavender flowers, fresh or dry
  • 1 tsp black peppercorns
  • 1 clove garlic, finely chopped
  • 2 shallots, finely diced
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • lemon juice
  • salt

Tips and Suggestions


Butterflying a leg of lamb is not difficult, but is quite time-consuming; ask your butcher to do this (the leg will be both boned and opened out to lie 'flat').

Method

1. Rinse and pat dry the leg of lamb. With a small, sharp knife remove any scraps of skin and sinew, separating the meat into muscle groups, but keeping the opened out leg in one piece. Retain the trimmings for the sauce. Place the lamb in a dish deep enough to hold the marinade.

2. Mix together all the marinade ingredients and pour over the lamb. Cover and refrigerate the meat for 24 hours, turning it once in the marinade after 12 hours.

3. Place the reserved lamb trimmings in a saucepan with enough water to cover. Bring to the boil and cook over medium high heat for 5 minutes, skimming off impurities.

4. Add half the wine to the pot, along with the onion, bay leaves, 1 tsp lavender flowers and the peppercorns. Reduce by two-thirds over high heat.

5. In a separate saucepan sweat the garlic and shallots with half the olive oil over low heat.

6. Strain the stock from the first pot onto the garlic and shallots, add the remaining wine and reduce over high heat for 10 minutes.

7. Strain into a clean saucepan, add the remaining lavender flowers and whisk in the mustard. Whisk in the remaining olive oil to emulsify. Season with lemon juice and salt, and a little white wine if wished.

8. Remove the lamb from its marinade and cook over a hot barbecue or under a hot grill until charred but tender, and cooked to the desired degree. Carve to serve, accompanied by the sauce and salad or vegetables of choice.

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