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Roast Leg of Lamb with Herbs de Provence and Lavender Balsamic


1/4 cup plus 2 tablespoons Vines & Branches Manzanillo EVOO

1/4 cup Vines & Branches Herbs de Provence

4 garlic cloves, grated

One 3 ½ -pound boneless leg of lamb

Vines & Branches Sea Salt

Freshly ground black pepper (Use Vines & Branches Tellicherry Peppercorns Grinder)

½ cup L'Epicurien Shallots Confit

1/2 cup pitted Medjool dates, thinly sliced

1 ½ teaspoon Organic Rosemary Honey

1/4 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