Rosé and Lavender Leg of Lamb

1 5-7lb leg of lamb, partially de-boned

1/2 cup Lavender Rosé White Balsamic

2 tablespoons Spanish Rosemary Infused EVOO

1 bulb of garlic, peeled and cloves removed

3 shallots, peeled and quartered 

2 tablespoons Edmund Fallot Classic Dijon mustard (sold in stores)

1/2 tablespoon Toasted Onion Sea Salt

2 teaspoon cracked black pepper

1 1/2 cups beef broth

spring onions, rosemary or lavender sprigs for garnish

 

Instructions: Preheat oven to 350F. Remove the lamb from the refrigerator and set aside to rest at room temperature 1 hour before roasting.

 

Combine lavender rosé balsamic, olive oil, garlic, shallots, mustard, salt and pepper in the bowl or food processor. Blend the mixture until smooth, forming a wet paste.

 

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.

 

Place the pan in the oven and roast for 1 1/2-2 hours, or until the internal temperature of the lamb reaches 135F. Remove the lamb and set aside to rest for 15 minutes before slicing and serving. While the lamb rests, whisk the broth mixture, whisking up any delicious browned bits that may have accumulated on the bottom of the pan. Remove the broth from the pan and serve alongside the lamb as an au jus. Garnish lamb with fresh herbs before serving.