Fragrant Roast Lamb with Honey and Lavender

Fragrant Roast Lamb with Honey and Lavender

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This lavender and rosemary-infused roast lamb has a distinct flavour and makes a great Friday night feast for family or friends.

  • Recipe serves6
  • Preparation time10 minutes
  • Cooking time240 minutes


  • 60 ml Honey
  • 20 ml Fresh rosemary, chopped
  • 20 ml Fresh lavender, finely chopped
  • 1 Pinch Salt and pepper
  • 4 Garlic cloves, quartered
  • 1.4kg Lamb roast
  • 1 KNORR Beef Stock Pot dissolved in boiling water
  • 50 ml olive oil


  • Pierce the roast with the tip of the blade of the knife, insert garlic cloves and season with salt and pepper.
  • In a pestle and mortar, grind the lavender, rosemary, honey, KNORR Beef Stock Pot and oil together.
  • Rub the infused oil over the roast, cover and refrigerate overnight.
  • Place lamb onto a roasting rack and roast in preheated oven at 200°C for 1 hour or until the lamb is medium rare.
  • For a longer roasting, reduce the heat to 160°C and roast for 3-4 hours until the meat is tender and falling off the bone.
  • Let the meat rest for 10 min before carving.
  • Serve with your favourite accompaniments.