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
Prep:20 mins
Serves 8
2.25kg leg of lamb (pre-boned weight), butterflied (ask your butcher to do this)6 garlic cloves5 lavender sprigs, leaves and flowers chopped2 tbsp olive oil1 tbsp lemon juice2 tbsp balsamic vinegar4 tbsp lavender honey
STEP 1To 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 2Heat 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 3Put 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 4Turn 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.
