Grilled Leg of Lamb with Lavender-Rosemary Rub
Grilled Leg of Lamb with Lavender-Rosemary Rub Lamb, garlic, lavender, and rosemary all grow together in Provence in the sunny south of France.
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Cooking tools:
- Grill
- Instant-read thermometer
- Oven
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Aluminum foil
- Serving platter
Ingredients
- 5 to 6-pound leg of lamb, boned, excess fat removed, and butterflied
- 3 garlic cloves, thinly sliced
- 2 tablespoons dry or fresh lavender flowers, plus sprigs, for garnish
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh mint
- 3 tablespoons extra-virgin olive oil
- Salt
- freshly ground black pepper
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