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 aroma were truly magical. On the way back we picked huge bunches of it. Some we tied together to take home and dry, and some I decided to put in the pot … this is what I made.