Lavender-Marinated Leg of Lamb

Name: Lavender-Marinated Leg of Lamb
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, cut crosswise into 24 pieces; 59 milliliters dry white wine; 2 garlic cloves, each cut into 6 slices and halved lengthwise; 1 Tbsp dried lavender (see Note); 2 kilograms butterflied leg of lamb, trimmed; 8 servings Lemon wedges, for serving; 59 milliliters extra-virgin olive oil, plus more for serving; 2 teaspoons minced rosemary; 8 servings Salt and freshly ground pepper

Lavender-Marinated Leg of Lamb is a gluten free, dairy free, and primal main course. This recipe makes 8 servings with 324 calories, 41g of protein, and 16g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have anchovy, wine, lavender, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Using a small, sharp knife, make 24 incisions all over the lamb. Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary. In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.

Ingredients you will need

Olive Oil

Fresh Lavender

Rosemary

Anchovies

Garlic

Lamb

Wine

Equipment you will use

Roasting Pan

Knife

Add the lamb and coat well. Cover and refrigerate overnight.

Ingredients you will need

Lamb

Light a grill. Bring the lamb to room temperature and season with salt and pepper. Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 for medium rare.

Ingredients you will need

Salt And Pepper