Preheat the oven to 450°F. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper.

5. Make the Gravy. Place the roasting pan on your stovetop burner over medium heat. Sprinkle in the flour and whisk until smooth, scraping up all the browned bits.Gradually whisk in the broth, and ...

Roast the lamb for 15 minutes, then reduce the heat to 375 degrees. Continue to roast until a thermometer inserted into the thickest part of the meat reads 135 degrees for medium rare (or, if you ...

Grind fresh black pepper all over the lamb and roast it on a rack set over a rimmed baking sheet or in a shallow roasting pan, for about half an hour or so, until the thickest part reads 120 ...

Bring to room temperature before serving with the roast leg of lamb. Notes : Fresh lavender is sold at farmers' markets. If it's unavailable, substitute 1 1/2 tablespoons herbes de Provence.

Using 7 or 8 long pieces of kitchen string, tie the roast at 1-inch intervals. Set the lamb in a roasting pan and scatter the onion, carrot and celery around it.

Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy. Each serving provides 400 kcal, 46g protein, 2g carbohydrates (of which 0g sugars ...

Roast the lamb to 128 degrees for medium rare. Makes 10 servings. 1 leg of lamb, bone in, around 7 poundsSalt and fresh pepperTo prepare meat for roasting: One or 2 days before roasting, ...

Roast Leg of Lamb. With Herb Jus. 6 to 8 servings. This is an easy rendition of Mediterranean-style lamb, in which an herb paste is rubbed inside and outside, then the meat is rolled and neatly tied.