Roast Leg of Lamb with Rosemary & Lavender

A featured Wine Club recipe for 831 Wine Company.
Roast Leg of Lamb with Rosemary & Lavender


Tender and juicy, this leg of lamb has a unique but rewarding flavor combination of rosemary, lavender and garlic. Pair this with the 831 2014 Petite Sirah or the 2014 Cabernet Sauvignon.

Yield: 4
Prep Time: 25 Minutes
Cook Time: 115 Minutes


• 1/4 cup plus 2 tbsp extra virgin olive oil
• 1/4 cup minced rosemary
• 3 tbsp minced fresh lavender leaves
• 4 garlic cloves, grated
• One 3 1/2 lb boneless leg of lamb
• Kosher salt & freshly ground black pepper
• 6 medium shallots, thinly sliced
• 1/2 cup pitted Medjool dates, thinly sliced
• 1 tsp honey
• 1/4 cup apple cider vinegar


Preheat the oven to 450 degrees. In a small bowl, whisk 1/4 cup of olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.

Roast the lamb for about 15 min., until just starting to brown. Reduce the oven temperature to 375 degrees and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130 degrees for rare meat. Transfer the lamb to a carving board and let rest for 30 min.

Meanwhile, in a medium saucepan, heat the remaining 2 tbsp of olive oil until shimmering. Add the shallots, dates, honey and a pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are softened, about 7 min. Add the vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 min.; season with salt and let cool. Untie the lamb roast and slice the meat against the grain. Serve with the shallot-date jam.

Recipe provided by 831 Wine Company.