Lavender Marinated Leg of Lamb
Experience an elegant twist on classic lamb with this Lavender Marinated Leg of Lamb recipe—a show-stopping centerpiece perfect for special occasions or holiday feasts. This bone-in leg of lamb is infused with an aromatic marinade featuring dried culinary lavender, fresh rosemary, thyme, zesty citrus notes, and a touch of honey for balanced sweetness. The fragrant marinade not only tenderizes the meat but also imparts a unique floral and herbaceous flavor that sets this dish apart. Roasted to perfection and basted with its juices for maximum succulence, the lamb emerges tender, juicy, and loaded with depth. Garnish with chopped parsley and fresh lavender sprigs for a visually stunning presentation. Ideal for entertaining, this recipe pairs beautifully with roasted vegetables or a light spring salad, making it a memorable main dish your guests will savor.
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Recipe Information
Ingredients
- 1 5-pound (bone-in) leg of lamb
- 2 tablespoons dried culinary lavender
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic cloves, minced
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 0.25 cup extra virgin olive oil
- 0.33 cup dry white wine
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon honey
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 handful lavender sprigs (for garnish, optional)
Instructions
Place the leg of lamb in a large shallow dish or resealable plastic bag.
In a small bowl, combine dried lavender, rosemary, thyme, garlic, lemon zest, orange zest, olive oil, white wine, kosher salt, black pepper, and honey. Mix well to form a marinade.
Pour the marinade over the lamb, ensuring it is thoroughly coated. Massage the marinade into the meat, then cover the dish with plastic wrap or seal the bag. Refrigerate the lamb for at least 4 hours or, ideally, overnight for maximum flavor infusion.
Preheat your oven to 375°F (190°C).
Remove the lamb from the refrigerator and allow it to come to room temperature for about 30 minutes.
Transfer the lamb to a roasting pan, preferably with a rack, and pour any remaining marinade over the top.
Roast the lamb in the preheated oven for 90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste the lamb with its juices every 30 minutes to keep it moist.
Once cooked to your desired doneness, remove the lamb from the oven and tent it loosely with aluminum foil. Allow it to rest for 15 minutes before carving.
Slice the lamb and transfer it to a serving platter. Garnish with chopped parsley and, optionally, fresh lavender sprigs for a decorative touch.
Serve warm with your favorite side dishes, such as roasted vegetables or a fresh spring salad.
Nutrition Facts
Calories |
7339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 537.8 g | 689% | |
| Saturated Fat | 216.7 g | 1084% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2200 mg | 733% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 18.8 g | ||
| Protein | 582.8 g | 1166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 50.2 mg | 279% | |
| Potassium | 7788 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
