Barbecued leg of lamb with baked cloves of summer garlic and lavender

If you are thinking of another weekend tasty treat for your family and friends, here’s an easy to cook barbeque for you. With 30 minutes to one hour preparation, and 30 minutes to one hour cooking, you should still have plenty of time to enjoy your company.

Ingredients List:

1 leg of lamb – about 1.75 kg or 4 lbs (remove the bones using butterfly method)
1 large finely chopped onion
3 tbsp of fresh lavender flowers - keep the stems
2 tbsp balsamic vinegar
1 tbsp Perry vinegar (use cider if Perry is not available)
2 tbsp olive oil |
1 tbsp lemon juice
1 tsp dark brown muscovado sugar
Salt and black pepper
Garlic
2-3 bulbs green, new season garlic
Olive oil to sprinkle
Sprigs of fresh thyme

How to Cook:

Press and flatten the leg lamb and place it in a large dish. Sprinkle lavender flowers and chopped onions on the flatten lamb. Mix together Perry vinegar, balsamic vinegar, olive oil, lemon juice, and sugar. After mixing thoroughly, season with salt and pepper. Then pour over the lamb. To have a scrumptious taste, marinate the lamb for about an hour and turn it frequently from side to side to ensure even coating. Dampen left over lavender and spread widely over a cool area of the grill. After an hour, remove the lamb from the marinade and place it in a medium-hot BBQ and cook for about 30-35 minutes. Occasionally turn the BBQ lamb and baste with the marinade sauce. Add olive oil to the bulb green new season garlic and sprigs of fresh thyme and loosely wrap in tin foil. Leave it on the warm part of the barbecue for 30 minutes or until soft. Remove and serve.