Roast Leg of Lamb with Herbs de Provence and Lavender Balsamic
cup plus 2 tablespoons Vines & Branches Manzanillo EVOO
cup Vines & Branches Herbs de Provence
garlic cloves, grated
One 3 ½
-pound boneless leg of lamb
Vines & Branches Sea Salt
ground black pepper (Use Vines & Branches Tellicherry Peppercorns Grinder)
½ cup L'Epicurien Shallots Confit
cup pitted Medjool dates, thinly sliced
1 ½ teaspoon Organic Rosemary Honey
cup Vines & Branches Lavender Balsamic
Preheat the oven to 450°. In a
small bowl, whisk 1/4 cup of the olive oil with the Herbs de Provence seasoning,
and garlic. Season the lamb all over with salt and pepper. Rub half of the herb
oil all over the inside of the lamb, then roll up the meat and tie with kitchen
string to form a neat roast. Spread the remaining herb oil all over the roast
and set it on a rimmed baking sheet.
Roast the lamb for about 15
minutes, until just starting to brown. Reduce the oven temperature to 375° and
roast the lamb for about 1 hour longer, until an instant-read thermometer
inserted in the thickest part registers 130° for rare meat. Transfer the lamb to
a carving board and let rest for 30 minutes.
Meanwhile, in a medium saucepan,
heat the remaining 2 tablespoons of olive oil until shimmering. Add the shallot
confit, dates, honey and a pinch of salt and cook over moderate heat, stirring
occasionally, for about 4 minutes. Add the vinegar and cook, stirring
occasionally, until most of the liquid has evaporated and the jam is thick, 3
to 5 minutes; season with salt and let cool.
Untie the lamb roast and slice
the meat against the grain. Serve with the shallot-date jam.
Adapted from http://www.foodandwine.com/recipes/roast-leg-of-lamb-with-rosemary-and-lavender