Lavender Marinated Leg Of Lamb Recipes

LAVENDER-MARINATED LEG OF LAMB

Steps:

• Using a small, sharp knife, make 24 incisions all over the lamb.
• Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary.
• In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.
• Add the lamb and coat well.
• Cover and refrigerate overnight.
• Light a grill. Bring the lamb to room temperature and season with salt and pepper.
• Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare.
• Transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it.
• Serve with lemon wedges and additional olive oil.

OVEN-ROASTED BONELESS LEG OF LAMB

Steps:

• Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
• Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
• Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
• Place lamb in the middle of the prepared roasting pan.
• Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
• Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.