2.25kg/5lb leg of lamb
4 garlic cloves, thinly sliced
10 fresh lavender sprigs or 1 tbsp dried (Bart does dried)
2 tbsp honey
Heat oven to 180C/160C fan/gas 4. Use a sharp knife to make 2cm-deep cuts all over the lamb. Poke a slice of garlic and a lavender sprig into each one.
Put the lamb into a roasting tin, pour over half the honey and some seasoning, then cook for 1 hr 20 mins. Remove from oven, pour over the rest of the honey and cook for 20 mins more. Remove from the oven and rest for 15 mins before carving.