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.
