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1
With a mortar and pestle coarsely crush lavender and in a small bowl stir together with butter, thyme, zest, and salt and pepper to taste until combined well.
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2
Spoon mixture onto a sheet of plastic wrap and form into a 4-inch-long log.
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3
Chill compound butter, wrapped well in plastic wrap, until firm, at least 30 minutes, and up to 3 days.
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4
Preheat oven to 475 F.
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5
Discard gizzards from birds and trim necks flush with bodies if necessary.
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6
Rinse birds inside and out and pat dry.
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7
Starting at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin).
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8
Cut butter into sixteen 1/4-inch-thick slices and gently push 4 slices under skin of each bird, putting 1 slice over each breast half and thigh.
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9
Tie legs of each bird together with kitchen string and secure wings to sides with wooden picks or bamboo skewers.
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10
Arrange birds in a flameproof roasting pan large enough to hold them without crowding.
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11
Gently rub birds with lemon halves, squeezing juice over them, and season with salt and pepper.
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12
Roast birds in middle of oven 30 minutes (for poussins) to 45 minutes (for Cornish hens), or until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170 F.
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13
Transfer birds to a platter and loosely cover with foil to keep warm.
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14
Add Sauternes to roasting pan and deglaze over moderate heat, scraping up brown bits.
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15
Transfer jus to a small saucepan.
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16
Skim fat from jus and simmer until reduced to about 1/2 cup.
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17
Garnish birds with herbs and serve with jus.
