BBC Food - Recipes - Leg of lamb in hay with lavender
This unusual approach to roast lamb is very simple and results in tender, aromatic meat perfect for Sunday lunch. The hay needed is available from pet shops - ask for ‘eating’ hay that’s edible...
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Cooking tools:
- Roasting pan
- Carving knife
- Chef's knife
- Cutting board
- Oven
- Stove
- Pot
- Saucepan
- Colander
- Aluminum foil
- Serving platter
Ingredients
- 1 x 2.7kg/5lb10oz leg of lamb
- 1 small handful lavender, preferably freshly picked
- ½ bag hay
- 50g/2oz butter , softened, plus an extra knob for the broccoli
- 10 King Edward potatoes , peeled and cut into 2 or 3 pieces
- 75g/2¾oz beef dripping or vegetable oil
- 75ml/2¾fl oz malt vinegar
- 25g/1oz caster sugar
- 1 large bunch fresh mint leaves, finely chopped
- 400g/14oz purple sprouting broccoli
- sea salt
- freshly ground black pepper
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