Rose & Lavender Roasting Leg of Lamb

Zach Thorp Oct 12, 2022


  • 1 5-7lb leg of lamb
  • ¼ cup Rose Balsamic
  • ¼ cup Lavender Balsamic
  • 2 tablespoons Arbequina EVOO
  • 1 peeled bulb of garlic
  • 3 quartered shallots
  • 2 tablespoons Dijon mustard
  • ½ tablespoon salt
  • 2 teaspoons cracked black pepper
  • 1 ½ cups beef broth


  1. Preheat the oven to 350°F. Remove the lamb from the refrigerator and set aside to rest at room temperature.
  2. Combine rose, lavender balsamic, Hojiblanca EVOO, garlic, shallots, mustard, salt and pepper in the bowl of a food processor. Blend the mixture until smooth, forming a wet paste.
  3. Line a roasting pan with a wire rack and pour broth in the bottom of the pan. Coat the entire lamb with the paste and place on the wire rack.
  4. Place the pan in the oven and roast for 1½-2 hours, or until the internal temperature of the lamb reaches 135°F.
  5. Remove the lamb and set aside to rest for 15 minutes before slicing and serving.
  6. While the lamb rests, whisk the broth mixture, whisking up any delicious browned bits that may have accumulated on the bottom of the pan.
  7. Remove the broth from the pan and serve alongside the lamb as an au jus.
  8. Garnish lamb with fresh herbs before serving.