Cooking Instructions
- Preheat oven to 450°F. Rub 1/8 cup Herbs de Provence Olive Oil and sliced garlic cloves on the lamb. Roll up the meat and tie with kitchen strings to form roast. Rub another 1/8 cup Herbs de Provence Olive Oil all over the roast and set on a rimmed baking sheet.
- Roast lamb about 15 minutes until it is just starting to brown. Reduce oven temperature to 375°F and roast for 1 hour, or until thickest part registers at 130 degrees for rare. Transfer lamb to cutting board and let rest 25-30 minutes.
- In medium saucepan, heat 2 Tbsp Herbs de Provence Olive Oil until shimmering. Add shallots, figs, honey, and a pinch of salt. Cook on moderate heat stirring occasionally until shallots are softened, about 7 minutes. Add Lavender Balsamic Vinegar and cook, stirring occasionally, until most of the liquid has evaporated and jam is thick. 3 to 5 minutes. Season and let cool.
- Serve lamb with the fig and lavender jelly.
- 2 Tbsp + 1/4 cup VS Herbs de Provence Olive Oil
- 1/4 cup VS Lavender Dark Balsamic Vinegar
- 4 garlic cloves, grated
- 1-3 1/2 lb boneless leg of lamb
- 6 medium shallots, quartered
- 1/2 cup dried figs, quartered
- 1 tsp Pine Ridge Apiaries Prairie Honey
- Himalayan Sea Salt and fresh ground black pepper
Ingredients
| Quantity | Measurement | Title |
|---|---|---|
| 2 | tablespoon(s) | Vita Sana Herbs de Provence Olive Oil (for saucepan) |
| 1 to 3 | total | Boneless Leg of Lamb, 1/2 pound |
| 6 | medium | Shallot(s) (quartered) |
| 4 | total | Garlic Clove(s) (grated) |
| 1/2 | cup(s) | Dried Fig(s) (quartered) |
| 1/4 | cup(s) | Vita Sana Herbs de Provence Olive Oil |
| 1 | teaspoon(s) | Pine Ridge Apiaries Prairie Honey |
| 1 | to taste | Fresh Ground Black Pepper |
| 1/4 | cup(s) | Vita Sana Lavender Balsamic Vinegar |
| 1 | to taste | Pink Himalayan Sea Salt |
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