Lavender Leg of Lamb

Rating: Medium


For the Marinade:

  • Coriander Seeds x 2 Tablespoons 
  • Red Chilli Flakes x 4 Tablespoons 
  • Rosemary x 4 Sprigs
  • Garlic x 8 Pieces
  • Sea Salt Flakes x 2 Teaspoons 
  • Cracked Black Pepper 
  • Olive Oil 

For the Roast 

  • Leg of Lamb x 2.5KG 
  • Red Onions x 4 
  • Garlic Whole Bulb x 4 
  • Rosemary x 4 Sprigs 
  • Oranges x 4 
  • Red Chillies x 2 
  • Sea Salt Flakes
  • Cracked Black Pepper 
  • Lavender in Amber Marmalade 


Starting with the marinade, toast the coriander seeds in a dry pan for several minutes until fragrant. Place all the marinade ingredients, except the olive oil in a pestle and mortar. Grind until fine and then combine with the olive oil. Massage the spice marinade into the lamb, place in a dish and cover with cling film and refrigerate overnight or at least for 2 hours before cooking.


Preheat the oven to 180º C. Remove the lamb from the fridge and bring up to room temperature. Place the onions, garlic bulbs cut in half, oranges and rosemary in a large roasting tin. Place the leg of lamb on top of the onions. Drizzle with olive oil and season with salt and pepper. Cover loosely with foil and roast for 2 ½ Hours.


Remove the foil and generously rub a liberal amount of the Lavender in Amber Marmalade to coat the lamb. Uncover the lamb and turn the heat up to 200º C and cook for about 30 minutes until the skin is golden brown and the meat is cooked to your liking. Remove the leg of lamb, onions, oranges and garlic bulb halves from the roasting tin. Rest for 10 minutes before serving.

Recipe & Styling: @RobtheSnack
Photography: @ManonHouston