Richard Corrigan's leg of lamb with rosemary and lavender

Luxury London

31 March 2021

"This recipe is one of my all-time Easter favourites," says Richard Corrigan. "The lavender adds a beautiful floral flavour to the dish and complements the honey nicely. If you can’t get your hands on fresh lavender or rosemary, then dried will work too. I use Daphne Tilley’s Elwy Valley lamb because it is simply the best but high-quality lamb from your local butcher will work just as well. For best results, make sure you allow the meat to rest for at least 30 minutes before serving."

31 March 2021 | Luxury London

Ingredients

2kg/4½lb leg of lamb, on the bone
1 small bunch of English lavender
5 sprigs of rosemary
2 cloves garlic
1 small jar of honey
30g salt

Method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Remove the lavender buds from the stalks and add to the honey
  3. Pull the rosemary leaves from the stalks and place in a blender. Add the salt and blitz.
  4. Rub the lamb all over with the salt and place in a roasting tray.
  5. Cover with foil and place in the oven for 20 minutes. Then remove the foil and leave to roast for a further 40 minutes (for medium).
  6. Pour over the lavender and honey, return to the oven for a further 10 minutes.
  7. Remove the lamb and leave it to rest for 10-15 minutes, with some foil on top to keep it warm.
  8. Serve with the pan juices and spring vegetables.

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