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1
Put the lamb in a cling film-lined roasting tin that fits in the fridge and season with black pepper (don't season with salt now, as it draws the blood out of the lamb.
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2
Salt is always added just before cooking meat).
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3
Add the garlic bulb and 6 heads of the lavender and pour 90ml/3fl oz/generous 1/3 cup of the oil over the top.
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4
Rub the seasoning in thoroughly, then wrap the lamb in the cling film and leave in the fridge overnight.
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5
Preheat the oven to 200C/400F/gas 6.
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6
Unwrap the lamb, put it back in the roasting tin with the garlic bulb and dab it with kitchen towel.
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7
Pierce it several times with a sharp knife and push a halved garlic clove inside each opening.
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8
Add the shallots to the pan, pour the remaining oil over the top, season with salt and pepper and then roast in the preheated oven for 1 hour until golden brown on the outside but still pink and moist inside.
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9
Remove the lamb from the tin and wrap it in foil to keep warm.
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10
Pour 100ml/3.5fl oz/scant 1/2 cup water in the roasting tin to deglaze, then return to the oven and cook for 3-4 minutes until reduced.
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11
This will gather all the flavours from the caramelization of the meat and give you the concentrated juice you need.
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12
Unwrap the lamb.
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13
You will find some juice has also gathered in the foil - add it to the juice in the roasting tin, stir and set aside.
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14
Slice the lamb, then drizzle it with the juice, sprinkle with the remaining lavender flowers and serve with sauteed potatoes.
