A classically simple recipe for Roasted Lamb Shoulder, but with lavender in place of rosemary
1 small de-boned rolled lamb shoulder (about 450-500g)
2 Tbsp (heaped) wholegrain mustard
1 Tbsp dried thyme
1 Tbsp dried rosemary, finely chopped
1 Tbsp coriander seeds, crushed
2 scant teaspoons culinary lavender
1/4 tsp Maldon sea salt (or any coarse-grainer sea salt)
1/8 tsp black pepper
Pre-heat the oven to 190C.
Place the coriander and lavender in a pestle and mortar and crush well (you can also use a spice grinder but do not grind it to finely – you want the mix to have some texture!) Once you have the desired consistency, add the remaining herbs as well as salt and pepper and mix well.
Smear the meat all over with mustard, then coat with the spices, pressing them lightly into the mustard so that they stick.
Place the meat in a small oven-proof dish, uncovered, on the middle shelf of the oven and pour about 30 mls of water into the dish. Allow to cook for 40 minutes – longer if you want the meat medium or well done but I prefer it on the rare side when there is still a little blood seeping out when the centre is pierced with a knife.
Allow the meat to rest for 5 minutes, then slice and serve with roast potatoes and (in our case) sweet new season Brussels sprouts.
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