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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.

Feeds
6People
Difficulty
easy

Ingredients

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

Preparation method

ungrouped
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.

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