Lavender & Garlic Roasted Leg of Lamb
From "Castle in the Country" by James Martin

1 leg of lamb
1 garlic bulb, peeled, the cloves cut into thin strips
1- 3 oz. tin of anchovy fillets in olive oil
lavender sprigs, freshly picked
salt
freshly ground black peper
olive oil
1 lemon, juice only

Pre-heat oven to 350 degrees.
Using a sharp knife, prick the leg of lamb all over, about 20 times and
above 1" deep. Place one slice of garlic and half an anchovy fillet into
each hole. Place a spring of lavender into several of the holes. Place
the lamb in a roasting tray. Season and drizzle with the olive oil and
lemon juice. Roast in the oven for approximately 1 hour 15 minutes
depending on the size of the leg and the desired doneness, basting
often. Makes 4 servings.

If you do not have access to fresh lavender sprigs, I would think
you could substitute rosemary, since lavender and rosemary can
be interchangeable in some recipes. I haven't tried it that way yet,
but I think it would be equally tasty.
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