Lavender Leg of Lamb

INGREDIENTS:
Butterflied leg of lamb, trimmed (for grilling)
Boneless leg of lamb (for roasting)
1 Tablespoon capers
1 Tablespoon garlic, minced
2 Tablespoons rosemary, minced
1/4 cup olive oil, plus more for serving
1/4 cup dry white wine
1 Tablespoon dried lavender
Salt & pepper
Lemon wedges for serving

PREPARATION DIRECTIONS:
1 - Using a small, sharp knife, cut little incisions all over the lamb. Stuff 1-2 capers, 1-2 garlic pieces and a pinch of rosemary into each incision
2 - In a roasting pan, mix the 1/4 cup olive oil and the 1/4 cup white wine and place the lamb in the dish. Make sure the lamb is coated well with the oil & wine
3 - Cover and refridgerate over night
4 - Bring the lamb to room temperature and season with salt & pepper (takes 1-2 hours depending on the size). If roasting, preheat the oven to 450 degrees.
5 - If grilling, grill the lamb over a low to medium fire for about 40 minutes or until an instant read thermometer reads 125 degrees for medium rare.
6 - If roasting, Place lamb in a shallow roasting pan and bake for 30 minutes at 450. Reduce temperature to 375 and continue cooking until internal temperature reaches 125 degrees
7 - Transfer the lamb to a cutting board and let rest for 10 minutes before slicing thinly
8 - Serve with lemon wedges and extra olive oil


THOUGHTS:
Get the butcher to butterfly and trim the leg of lamb for you. I did it myself and will never try that again! Also, you can get dried lavender at Your Dekalb Farmers market. This meat was delicious...there is really not more to say. I ate it as a main dish the first night and made a sandwich with the leftover meat the next night. It really makes me wish leg of lamb wasn't so expensive!

Don't forget that you have to start this dish the night before you plan on cooking it.