Monday, 20 September 2010

Lavender & Honey Lamb

Lamb is a meat that lavender (like rosemary) works so well with. This recipe is simple and can be adapted easily. The honey also works well, providing a balance to the flavours of lamb.

Serves 4-6
1kg lamb steaks –
1 heaped dessert spoon dried culinary lavender
1 dessert spoon fresh Rosemary leaves coarsely chopped
1 clove of garlic – chopped finely
1½ tablespoons runny honey
2 tablespoons Olive Oil
Sea Salt & Pepper

Place the steaks in a shallow dish, season with a good grind of salt and pepper, sprinkle over the lavender, rosemary, garlic, olive oil and honey. The messy bit that I love is to use your hands to mix everything up, ensuring that all the lamb is well covered in the herby, sweet mixture. Leave for a few hours (preferably more) covered in foil for the meat to absorb all the flavours.

The resulting steaks can be barbequed, baked or grilled. My preference is to lay them in a shallow roasting tray and put them into a hot (220°C) preheated oven until cooked to your liking, turning once halfway through.

Serve with new potatoes and fresh seasonal vegetables. 

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