Lavender goes so well with lamb and honey and it was widely used in cooking in medieval times, but you don’t need to use much – it has a very strong flavour.
- 1kg Rare Breed Lamb Steaks
- Sea salt & freshly ground black pepper
- 1 dessert spoon of dried Lavender
- 1 dessert spoon fresh rosemary leaves, coarsely chopped
- 1 clove of garlic, chopped finely
- 2 tablespoons olive oil
- 1 1/2 tablespoons runny English honey
1. Place the steaks in a shallow dish and season with salt and pepper.
2. In a bowl, mix the lavender, rosemary, garlic, olive oil and honey together. Pour over the lamb steaks and use your hands to rub the mixture well into the meat. Cover with foil and leave for a few hours for the meat to absorb all the flavours.
3. Preheat the oven to 220C/425F/gas mark 7. Put the steaks into a shallow roasting tray and cook for about 30 minutes, turning once halfway through.
4. Serve with new potatoes and fresh seasonal vegetables.