Spice-Rubbed Leg of Lamb with Lavender, Herbs de Provence, Red Wine, and Boozy Mint Jelly

Spice-Rubbed Leg of Lamb with Lavender, Herbs de Provence, Red Wine, and Boozy Mint Jelly

Directions

In a mortar and pestle or spice grinder, combine allspice berries and peppercorns. Pound or blend until fine. Add to a small bowl, along with Herbs de Provence, dried thyme, dried rosemary, lavender, fresh thyme, fresh rosemary, and 2 tablespoons salt. Mix to combine and set aside.

Using the tip of a sharp knife, make small incisions all over the lamb, spacing them evenly. Place lamb in a shallow baking dish. Pour wine onto lamb, rubbing into the flesh, and then slip sliced garlic into each of the incisions. Sprinkle lamb all over with spice mixture. Let marinate, lightly covered, in the refrigerator, at least 4 hours and up to 2 days in advance.

When ready to roast, remove lamb from the refrigerator and let sit at room temperature for one hour. 

Preheat the oven to 475°F. 

Place lamb in a roasting pan and drizzle with olive oil. Transfer to the oven and roast until beginning to color, about 25 minutes. Add water to the bottom of the roasting pan if necessary to prevent scorching, a quarter-cup at a time. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer reads 130 degrees when inserted into the center of the thickest part of the roast, about 60-70 minutes more. Transfer lamb to a cutting board and let rest, 15 minutes, before thinly slicing and serving, with Boozy Mint Jelly, if desired.

To make the Boozy Mint Jelly: Combine mint jelly, jalapeño, and rum in a small saucepan. Place over medium heat and cook until jelly liquifies. Add fresh mint, fold to combine, and serve warm, with lamb.

Ingredients

1 tablespoon whole allspice berries

2 tablespoons mixed peppercorns 

1 tablespoon Herbs de Provence

1 tablespoon dried thyme

1 tablespoon dried rosemary

2 teaspoons dried culinary lavender

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh rosemary

Kosher salt

One bone-in leg of lamb, about 4 to 5 pounds 

1 cup dry red wine

8 cloves garlic, peeled and thinly sliced

2 tablespoons olive oil

Boozy Mint Jelly, for serving, recipe follows 

Boozy Mint Jelly

1 jar (8 ounces) mint jelly 

½ small jalapeño pepper, seeded and finely chopped, or more, to taste

2 tablespoons dark rum, such at Mount Gay’s

2 tablespoons chopped fresh spearmint