Grilled leg of Lamb with lavender and Rosemary

Ingredients for Grilled leg of Lamb with lavender and Rosemary

Instructions for Grilled leg of Lamb with lavender and Rosemary

To prepare the Grilled leg of Lamb with lavender and Rosemary recipe, please follow these instructions:

In regular distance around the mallet scratched 20 small incisions and herein be thinly sliced garlic. In a bowl mix the lavender, Rosemary and olive oil. Butter the mallet evenly with sheeting, and style it in about 2 hours by alm. room temperature. While switching on the grill up.

Put the mallet in a grill pan and style the approx. 10 cm above the coals. The mallet swabbed and reversed from time to time. Grill it about 15 minutes until it is golden brown. Cook the roast thermometer shows 54-57 degrees (medium) and the meat has gotten a pink colour. Put the mallet on a cutting board and let it pull further out on a piece of aluminum foil for 10 minutes before carving. Cut the meat in thin slices across the kødtrådene.