Lavender-marinated Leg Of Lamb

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 (5 lb) leg of lamb, butterflied, trimmed
• 4 anchovy fillets, cut crosswise into 24 pieces
• 2 garlic cloves, each cut into 6 slices and halved lengthwise
• 2 teaspoons rosemary, minced
• 1/4 cup extra virgin olive oil, plus more for serving
• 1/4 cup dry wine
• 1 tablespoon dried lavender, for cooking
• salt
• black pepper, freshly ground
• lemon wedge, for serving

Recipe

• 1 using a small, sharp knife, make 24 incisions all over the lamb.
• 2 stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary.
• 3 in a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.
• 4 add the lamb and coat well.
• 5 cover and refrigerate overnight.
• 6 light a grill. bring the lamb to room temperature and season with salt and pepper.
• 7 grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare.
• 8 transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it.
• 9 serve with lemon wedges and additional olive oil.