Fragrant Roast Lamb with Honey and Lavender

Name: Fragrant Roast Lamb with Honey and Lavender
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Cuisine: South African
Ingredients: 60 ml honey; 20 ml fresh rosemary, chopped; 20 ml fresh lavender, finely chopped; 1 ml Robertsons black pepper to taste; 4 cloves garlic, quartered; 1.4 kg lamb roast; 1 Knorr Beef Stock Pot (dissolved in boiling water); 50 ml olive oil

6 People
250 min.
easy

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

Ingredients

60 ml honey
20 ml fresh rosemary, chopped
20 ml fresh lavender, finely chopped
1 ml Robertsons black pepper to taste
4 cloves garlic, quartered
1.4 kg lamb roast
1 Knorr Beef Stock Pot (dissolved in boiling water)
50 ml olive oil

Cooking Method

Pierce the roast with the tip of the blade of the knife, insert garlic cloves and season with 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.