Gigot d’agneau rôti à l’ail et lavande

Roast Leg of Lamb with Garlic & Lavender

Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 35

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Rosemary and thyme are classic flavours to match with lamb, but lots of other herbs also go well with it. Personally, I find lavender wonderful. There are just two things to remember: measure it carefully (as too much can make your food bitter) and only use the flowers, not the stalks. A few years ago, while on holiday in Provence, we were walking to town to get some baguettes and pains au chocolat for breakfast when we found ourselves amid a sea of lavender fields. The colour and ar