Home
Recipes
Butterflied leg of lamb with lavender, honey & claqueret

Butterflied leg of lamb with lavender, honey & claqueret served in a dish

Butterflied leg of lamb with lavender, honey & claqueret

Name: Butterflied leg of lamb with lavender, honey & claqueret
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 2.25kg leg of lamb (pre-boned weight), butterflied (ask your butcher to do this); 6 garlic cloves; 5 lavender sprigs leaves and flowers chopped; 2 tbsp olive oil; 1 tbsp lemon juice; 2 tbsp balsamic vinegar; 4 tbsp lavender honey; 400g fromage blanc; 100g soft goat’s cheese crumbled; 6 tbsp crème fraîche; 3 shallots finely chopped; 3 garlic cloves crushed; 1 tbsp white wine vinegar; 1 tbsp dry white wine; 1 ½ tbsp extra virgin olive oil; 3 tbsp chives finely chopped; 3 tbsp parsley finely chopped; 3 tbsp chervil finely chopped; 2 tbsp balsamic vinegar; 2 tbsp lavender honey; 2 lavender sprigs leaves and flowers chopped

Diana Henry

Save recipe

Serves 8

More effort

Prep: 20 mins

Cook: 35 mins

Plus resting

A star rating of 5 out of 5.5 ratingsRate

loading...

In France, claqueret is used as a dip for radishes or bread, but the goat’s cheese, garlic and herbs in this cheese-based sauce also work well with lamb

Freezable

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast pistachio-stuffed peaches with orange blossom cream

A star rating of 5 out of 5.2 ratings

Summer berry cake with rose geranium cream

A star rating of 3.8 out of 5.10 ratings

Crunchy new potatoes

A star rating of 4.6 out of 5.93 ratings

Ingredients

Nutrition

Units:

MetricUS

2.25kg leg of lamb

(pre-boned weight), butterflied (ask your butcher to do this)
6 garlic cloves
5 lavender sprigs

leaves and flowers chopped
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp balsamic vinegar
4 tbsp lavender honey

For the claqueret

400g fromage blanc
100g soft goat’s cheese

crumbled
6 tbsp crème fraîche
3 shallots

finely chopped
3 garlic cloves

crushed
1 tbsp white wine vinegar
1 tbsp dry white wine
1 ½ tbsp extra virgin olive oil
3 tbsp chives

finely chopped
3 tbsp parsley

finely chopped
3 tbsp chervil

finely chopped

For the glaze

2 tbsp balsamic vinegar
2 tbsp lavender honey
2 lavender sprigs

leaves and flowers chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal614
fat38g
saturates18g
carbs16g
sugars15g
fibre1g
protein50g
salt0.5g

Method

step 1

To make the claqueret, mix all the ingredients together. The flavours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead, cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.
step 2

Heat oven to 220C/200C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a small knife to make incisions all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
step 3

Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.
step 4

Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. The lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.

Recipe from Good Food magazine, July 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now