Richard Corrigan’s leg of lamb with rosemary and lavender

31 Mar 2021 | Updated on: 27 Sep 2022 |By Luxury London

"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


2kg/4½lb leg of lamb, on the bone1 small bunch of English lavender5 sprigs of rosemary2 cloves garlic1 small jar of honey30g salt


  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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