- 1 5-7lb leg of lamb, partially de-boned
- 1/4 cup Rosé Balsamic
- 1/4 cup Lavender Balsamic
- 2 tablespoons Hojiblanca EVOO
- 1 bulb of garlic, peeled and cloves removed
- 3 shallots, peeled and quartered
- 2 tablespoons Dijon mustard
- 1/2 tablespoon salt
- 2 teaspoon cracked black pepper
- 1 1/2 cups beef broth
- spring onions, rosemary or lavender sprigs for garnish (optional)
- Preheat oven to 350°F. Remove the lamb from the refrigerator and set aside to rest at room temperature 1 hour before roasting.
- 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.
- 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.
- 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).
- Remove the lamb and set aside to rest for 15 minutes before slicing and serving.
- While the lamb rests, whisk the broth mixture, whisking up any delicious browned bits that may have accumulated on the
bottom of the pan.
- Remove the broth from the pan and serve alongside the lamb as an au jus.
- Garnish lamb with fresh herbs before serving.
*An original Carter & Cavero recipe adaptation from MillPress*