Roast Leg of Lamb with Rosemary and Lavender

1. 1

   Preheat the oven to 450.

2. 2

   In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic.

3. 3

   Season the lamb all over with salt and pepper.

4. 4

   Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast.

5. 5

   Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.

6. 6

   Roast the lamb for about 15 minutes, until just starting to brown.

7. 7

   Reduce the oven temperature to 375 and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130 for rare meat.

8. 8

   Transfer the lamb to a carving board and let rest for 30 minutes.

9. 9

   Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering.

10. 10

    Add the shallots, dates, honey and a pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are softened, about 7 minutes.

11. 11

    Add the vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 minutes; season with salt and let cool.

12. 12

    Untie the lamb roast and slice the meat against the grain.

13. 13

    Serve with the shallot-date jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.