FRAGRANT ROAST LAMB WITH HONEY AND LAVENDER
60 ml honey
20 ml fresh rosemary, chopped
20 ml fresh lavender, finely chopped
1 pinch salt and pepper
4 garlic cloves, quartered
1.4 kg lamb roast
1 KNORR beef stock pot, dissolved in boiling water
50 ml olive oil
300 ml water
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 in casserole, covered, add water 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.
Recipe posted by Elize de Kock
Photo: Elize de Kock
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