Lamb is typically a spring menu idea, but I love it anytime of the year. It's easy, elegant and doesn't require a lot of preparation to make it flavorful. This recipe celebrates the flavors I love most with lamb: pungent rosemary, aromatic lavender, and the briny, fresh saltiness of olives and lemon. {Roasted Leg of Lamb with Lavender + Rosemary} Buy a small roast from the leg of the lamb. Have your butcher trim and butterfly your meat for you so it’s ready to dress. This dish is quickly made, but tastes like you spent hours in the kitchen. What you will need: One butterflied leg of lamb (about 3 pounds) 3 tablespoons Extra Virgin Olive Oil 1 Tablespoon Rosemary + Lavender Salt * Preheat the oven to 375°F. Open the butterflied lamb up and rub all sides evenly with the olive oil. Sprinkle the salt on the inside and outside of the meat. Close up the lamb and skewer in several places at the seam, or tie securely with butcher string. Place the lamb on a rack over a sheet pan. Roast until pink and tender, about 1 hour, or until an instant-read thermometer inserted in the thickest part of the meat reads 130˚ to 135˚. The temperature will rise about 5 degrees once out of the oven. Let the meat rest five minutes before carving to preserve the juices from running out. Pour the pan drippings over the meat and serve hot with artichoke mashed potatoes. Optional Condiment to serve on the side: 1/2 cup Olive Pesto 1 wedge Preserved Lemon, chopped (rinse lemon and remove pulp before chopping)1 Tablespoon capers, coarsely chopped 1 Tablespoon Italian parsley, chopped 1/4 tsp. kosher salt 1/8 tsp. freshly cracked black pepper Place all ingredients in a small bowl. Gently fold all ingredients together. Serve at room temperature. Makes about 1/2 cup Leftover slices of lamb make a great panini sandwich with caramelized onions + golden raisins. NOTE: I keep a platter of aromatic savory salts in oval condiment dishes on a long rectangular platter by my stove so they are ready to use at a moments notice. You can make your own interesting combinations with kosher salt + a coarse sea salt. Buon appetito! copyright 2010 Alisa Barry