1. Preheat oven to 350°F. Remove the lamb from the refrigerator and set aside to rest at room temperature 1 hour before roasting.
  2. Combine rosé, lavender, olive oil, garlic, shallots, mustard, salt, and pepper in the bowl of a food processor. Blend the
    mixture until smooth, forming a wet paste.
  3. Line a roasting pan with a wire rack and pour broth in the bottom of the pan. Coat the entire lamb with the paste and
    place on the wire rack.
  4. Place the pan in the oven and roast for 1 1/2-2 hours, or until the internal temperature of the lamb reaches 135°F (or
    until desired temperature is reached).
  5. Remove the lamb and set aside to rest for 15 minutes before slicing and serving.
  6. While the lamb rests, whisk the broth mixture, whisking up any delicious browned bits that may have accumulated on the
    bottom of the pan.
  7. Remove the broth from the pan and serve alongside the lamb as an au jus.
  8. Garnish lamb with fresh herbs before serving.

Serves: 4-6

*An original Carter & Cavero recipe adaptation from MillPress*