Roast boneless leg of lamb with rosemary and lavender from The Herbfarm Cookbook by Jerry Traunfeld

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on April 13, 2020

    Perfection! No need to look further and as infrequently as I serve lamb, I will stick with this recipe. I was nervous about the lavender, but I since I had dried lavender on hand I added sparingly and it added a nice floral note but was not overwhelming in any way.

  • bwehner on December 23, 2015

    Agreed! It's delicious. If you take his advice to trim well before marinating, it's worth the effort. Tender, very flavorful, easy.

  • ellabee on March 06, 2012

    p.229. Minus lavender, this is my go-to roast lamb recipe. Outstanding. We get a half lamb every winter, so may someday work up courage to try with lavender.

  • Laura on December 25, 2010

    Pg. 229. This is excellent! And it could not be more simple. Made a lovely Christmas dinner entree. I do have to confess that I did not include the lavender (not a fan), but otherwise followed the directions exactly. I'll be making this again and again.

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