Roast leg of lamb or hogget with lavender and thyme

Summer

Adding a little lavender to the lamb or hogget as it roasts imparts a subtle floral note to the meat, it’s a combination that works really well. If you can’t get hold of fresh lavender then use dried, it’s available from most health food shops.

Serves 6

Ingredients

1 leg of lamb or hogget on the bone, weighing about 2kg
4 onions, red or white or a mixture, cut into quarters
1 small bunch of fresh lavender, or 1 to 2 tsp dried lavender
1 small bunch of thyme
Olive oil
A splash of water
Sea salt and freshly ground black pepper

1 tbsp plain flour
About 400ml warm chicken or lamb stock

Method

Preheat the oven to 220°C, 200°C fan

Put the lamb or hogget in a large roasting tin. Rub it with olive oil and season well with salt and pepper. Place it in the oven and roast for 30 to 35 minutes

Remove from the oven, add the onions, lavender and thyme to the tray along with a splash of water. Turn the oven down to 180°C, 160°C fan and return to the oven. Roast for a further 1½ to 2 hours, depending on how pink you like it, basting well from time to time

Remove from the oven and allow to rest in a warm place for at least 20 minutes

Lift the onions from the tray and keep warm in a serving dish, discard the lavender

To make the gravy, set the roasting tray over a medium heat. Scatter the flour over the roasting fat and juices and work it in with a wooden spoon. Cook gently for 1 to 2 minutes, then add the warm stock. Stir well, the sauce will begin to thicken as it comes back to the simmer. Simmer for 2 to 3 minutes, then season to taste with salt and pepper. Pass the gravy through a sieve and keep warm in a clean pan

Serve with the gravy alongside potatoes and seasonal vegetables

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