This was so good...the garlic, rosemary, and lavender blended together with the lamb perfectly. I cut off all the fat first, rubbed the lamb with olive oil, and then added the garlic and rosemary. I covered it with additional garlic and rosemary, and fresh lavender. My guests loved it!
This came out great! I would cook it to 140 degrees, then take it out and let it sit to 145 degrees for a more medium rare. I would also increase the amount of garlic and rosemary, studding it more than every 2". I used fingerling potatoes and they cooked just perfectly in the allotted time. I added parsnips to the potatoes for a complete all in one meal - carrots would work too.
This was great! I couldn't fine lavender locally, and didn't have time to mail order it, so had to substitute herbes de Provence, which worked just fine. I also had to cook the potatoes a bit longer after the roast came out, but they finished crispy on the outside and meltingly tender inside.
Wonderful and easy way to cook lamb. Simple but yummy flavors that allows you to really enjoy the taste of the lamb. Great recipe! Looked exactly like the picture. Started the potatoes 20 minutes earlier and still needed to cook longer after meat came out to get them crispy. Added a bit more garlic and will definitely make it again.